Curried In A Hurry Asparagus Recipes

CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD

Curry-in-a-Hurry Rotisserie Chicken Salad image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound rotisserie chicken meat, skinned, boned and diced
3 ribs celery, chopped
1 cup seedless red grapes, halved
1/2 cup shredded carrot, a couple of handfuls
4 scallions, chopped on an angle
1 cup plain yogurt
2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
Salt and pepper
8 ounces mixed baby greens
2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
1 tablespoon rice wine or white vinegar, eyeball it
3 tablespoons vegetable, canola or safflower oil, eyeball it
1/4 cup (2 ounces) sliced smoked almonds

Steps:

Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

CREAMY CURRIED CHICKEN

Creamy Curried Chicken image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

IN-A-HURRY CURRY SOUP

In-A-Hurry Curry Soup image

Curry makes this speedy soup from Denise Elder of Hanover, Ontario so delicious. "I just open a few cans, and I have a quick hearty meal in minutes. The wonderful aroma brings my family to the table before I even have a chance to call them," she reports.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 5 servings.

Number Of Ingredients 9

Ingredients

1 cup chopped onion
3/4 teaspoon curry powder
2 tablespoons butter
2 teaspoons chicken bouillon granules
1 cup hot water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup half-and-half cream
1 can (5 ounces) white chicken, drained

Steps:

In a 3-qt. saucepan, saute onion and curry powder in butter until onion is tender. Dissolve bouillon in water; add to the saucepan. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 211 calories, Fat 13g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 1178mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

CURRIED IN A HURRY ASPARAGUS

CURRIED IN A HURRY ASPARAGUS image

Categories Dairy Vegetable Appetizer Steam Quick & Easy

Yield 14-16 servings

Number Of Ingredients 6

Ingredients

30-40 med. size asparagas with ends trimmed
1 C mayonnaise
1/2 C sour cream
1 T soy sauce
1 T curry powder (mild or hot)
dash of worschestire sauce

Steps:

Steam or blanch the asparagas just until bright green. Quickly remove from heat and add to a cold water bath. Pat dry with a paper towel and arrange on platter. DIP: mix the rest of ingredients until smooth. ARRANGE: Put on a round platter and arrange with asparagas spears so the heads are out and the dip is in a round bowl in the center of platter.

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