CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
BOMBAY CHICKEN AND RICE
Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
- Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g
BOMBAY CHICKEN
This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
BOMBAY SALAD
Make and share this Bombay Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine sour cream, chutney, curry and lime juice. Mix well.
- In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
- Cover and chill chicken mixture and remaining dressing.
- To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
- Stir coconut and almonds into chicken mixture.
- Spoon mixture into center of bowl or platter.
- Arrange melon slices around chicken mixture.
- Serve remaining dressing on the side.
BOMBAY CHICKEN
Make and share this Bombay Chicken recipe from Food.com.
Provided by bmcnichol
Categories Chicken Thigh & Leg
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a resealable plastic bag, combine the first 11 ingredients.
- Add the chicken and seal bag and turn to coat.
- Refrigerate overnight.
- Rub grill rack with oil or coat with cooking spray before starting the grill.
- Drain and discard marinade.
- Grill chicken, covered, over medium-hot heat for 15 minutes.
- Turn and grill 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 194.4, Sodium 672.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.7, Protein 46.8
BOMBAY CHICKEN SALAD RECIPE - (4.6/5)
Provided by B1gJ4k3
Number Of Ingredients 19
Steps:
- In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces. Dressing In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.
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