Best 8 Chicken Curry Salad In A Hurry Recipes

CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD

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.

CURRY IN A HURRY

Steps:

• Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
• Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

NO WORRY CHICKEN CURRY IN A HURRY SALAD

Steps:

• DRESSING: Whip the cream until holding soft peaks, and then gently fold in the remaining ingredients - adjusting them to suit your personal taste.
• Add the diced chicken chunks to the dressing and gently mix through until the chicken pieces are well coated in the dressing.
• Arrange the salad leaves on an attractive plate and pile the chicken in the dressing on top of the leaves.
• Arrange the tomatoes around the edge of the plate and scatter the red onions over the top.
• Serve with crusty bread, potato salad, chutney or use as a sandwich filling.
• If taking on a picnic - pack the salad and chicken in dressing separately; arrange on plates when you get to your destination!

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

NO WORRY CHICKEN CURRY IN A HURRY

Steps:

• Rinse chicken and pat dry. Cut into 2- inch chunks.
• Heat oil in a large skillet over medium high heat. Saute chicken in oil until browned, about 15 minutes. Remove chicken from skillet and set aside in covered bowl; keep warm.
• Saute onion in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in the curry powder and the apricot jam or chutney.
• Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick.
• Heat through and season with salt and pepper to taste (remove cinnamon stick and cloves before serving).
• Serve over hot cooked rice.

CHICKEN CURRY IN A HURRY

Steps:

• Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.

22-MINUTE COCONUT CHICKEN CURRY

Steps:

• Toss chicken with curry powder, salt, and pepper in a medium bowl.
• Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
• Purée coconut milk, ginger, and garlic in a blender until very smooth.
• Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
• Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
• Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
• Editor's note: This article has been updated as a part of our archive repair project.

CHICKEN CURRY SALAD

Steps:

• In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.