CURRIED CHICKEN BITES
Curried Chicken Bites are colorful, a bit spicy (depending on how much curry powder you use), a bit earthy, and super flavorful. They are easy to prepare, make ahead two-bite appetizers that are sure to please!
Provided by (By Lee Clayton Roper)
Categories make ahead
Number Of Ingredients 10
Steps:
- Cut the non-stem ends off the tomatoes. Remove core and seeds (I use a grapefruit spoon or the small end of a melon baller). Place tomatoes upside down on paper towels to drain.
- Place the chicken, almonds, cream cheese, onion, mayonnaise, chutney, curry powder and salt in the bowl of a food processor and pulse just until blended.
- Lightly season prepared tomatoes with salt and pepper. Spoon in the chicken mixture. Garnish with finely chopped green onion. Refrigerate for at least 1 hour to allow the flavors to blend.
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
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- Dice the chicken into small pieces, approximately 3/4"-1" in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
- Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is browned on the outside and cooked through. This took just a few minutes. Be careful not to overcook the chicken.
- Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan. Enjoy!
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