Curry Chicken Appetizers Recipes

CURRIED CHICKEN APPETIZER BITES

Curried Chicken Appetizer Bites image

Get both crunch and flavor from these Curried Chicken Appetizer Bites. Apples and curry powder give these Curried Chicken Appetizer Bites their flavors.

Provided by My Food and Family

Categories Home

Time 15m

Yield 16 servings, 2 filled leaves each

Number Of Ingredients 9

Ingredients

1 cup finely chopped cooked chicken
1/2 cup finely chopped red apples
1/4 cup raisins
1 stalk celery, finely chopped
1 green onion, thinly sliced
1/3 cup MIRACLE WHIP Dressing
1-1/2 tsp. curry powder
32 Belgian endive leaves (about 4 heads)
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Combine all ingredients except endive leaves and sour cream.
Spoon onto endive leaves.
Top with sour cream.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CREAMY CURRY CHICKEN APPETIZER

Creamy Curry Chicken Appetizer image

Delicious as a molded appetizer with crackers, or on a toasted sandwich.

Provided by Christine Mello

Categories Appetizer

Time 4h15m

Number Of Ingredients 9

Ingredients

8 ounces cream cheese (softened)
1 cup mayonnaise
1/4 cup sour cream
6 cups cooked chicken (chopped small)
2 tsp curry powder
1 tsp salt
8 ounces crushed pineapple (drained, reserve liquid)
1 cup roasted almonds (chopped)
3/4 cup dried cranberries

Steps:

Line and 8-9 inch round cake pan or mold with plastic wrap. Set aside.
In a large bowl, mix together cream cheese, mayonnaise, sour cream, curry powder and salt until well blended. Add in the chicken, pineapple and cranberries. Stir until combined. If mixture is dry, add the reserved pineapple juice one tablespoon at a time until the mixture is moistened, but not wet.
Spoon into the prepared, plastic lined pan or mold.
Chill for 4 - 24 hours before serving.
To serve, invert the mold onto serving plate and carefully remove the plastic. Press chopped almonds into sides of Curry Chicken and on top. Garnish with a sprig of Rosemary.

Nutrition Facts : ServingSize 0.5 cup, Calories 316 kcal, Sugar 7 g, Sodium 323 mg, Fat 24 g, SaturatedFat 6 g, Carbohydrate 10 g, Fiber 2 g, Protein 16 g, Cholesterol 63 mg

CURRIED CHICKEN BALLS APPETIZER

Curried Chicken Balls Appetizer image

Guests love these little chicken bites that get some zip from curry. The savory snacks work well for any occasion, big or small. -Judy Slotter, Alpharetta, Georgia

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 5 dozen appetizers.

Number Of Ingredients 9

Ingredients

6 ounces cream cheese, softened
2 tablespoons orange marmalade
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups finely chopped cooked chicken
3 tablespoons finely chopped green onion
3 tablespoons finely chopped celery
1 cup finely chopped almonds, toasted

Steps:

In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

EASY CHICKEN CURRY

Easy Chicken Curry image

Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many varieties. Madras, used here, is spicier.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour
4 skinless, boneless chicken breast halves (6 ounces each)
1 tablespoon plus 2 teaspoons olive oil
1 medium onion, finely chopped (3/4 cup)
2 cloves garlic, minced
2 teaspoons medium to hot curry powder
Coarse salt
3/4 pound small red potatoes, cut into 1/2-inch chunks
1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice
1/4 cup water

Steps:

Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.
Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 354 g, Fat 8 g, Fiber 3 g, Protein 42 g

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