Chicken Chutney Sandwiches with Curry

Chicken Chutney Sandwiches with Curry

(A simple lunchtime snack)

You will need:

1 roasted chicken, bones and skin removed, meat shredded
3/4 cup cranberry and apple chutney
1/4 cup whipped cream cheese
2 teaspoons curry powder
6 croissants, split

Directions:

Stir together the chicken, chutney, cream cheese, and curry powder. Spread onto the split croissants and serve.

Chicken Curry

Chicken Curry

(An old favourite)

You will need:

3 tablespoons olive oil
1 red onion, thinly sliced, divided
salt to taste
1 bay leaf
1 tablespoon water
1 tablespoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons ground ginger
2 tablespoons minced garlic
1 tablespoon water
2 1/4 pounds skinless, boneless chicken breast, cut in bite-sized pieces
1 tomato, thinly sliced
1/4 teaspoon white sugar
3 cardamom pods, lightly crushed
3 whole cloves
1 (2 inch) cinnamon stick
1 tablespoon ghee (clarified butter)
1 tablespoon water
1 tablespoon ground coriander
1 bunch cilantro, chopped

Directions:

1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.

2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes.

Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.

3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes.

Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Baked Chicken Curry Flavour-Fest

Baked Chicken Curry Flavour-Fest

(Perfect for chicken fans)

You will need:

1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
Directions

1. Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.

2. Preheat oven to 450 degrees F (230 degrees C).

3. Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.

4. Bake in preheated oven until the juices run clear, 40 to 45 minutes.