EASY CHICKEN CURRY EGG ROLLS
These chicken curry egg rolls are delicious and really easy! My husband and I spent a while experimenting until we found the right combination.
Provided by AliciaMac
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
- Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
- Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
- Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 16.3 g, Cholesterol 12.1 mg, Fat 9.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 479.7 mg, Sugar 0.9 g
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
CHICKEN COCONUT CURRY EGG ROLLS
These are my attempt to replicate the eggrolls from Trader Joe's. I have to say, they are pretty darn close and very yummy! Yield will vary depending on how much filling you put in each eggroll. And frankly, I couldn't tell you exactly how many I ended up getting because we were eating them as fast I could make them! These have a little "kick" to them because of the curry paste but I definitely wouldn't exclude it - maybe just cut back to 1/2 or 3/4 tsp if you prefer and taste the filling as you go. The sweetness of the coconut balances it out nicely.
Provided by Kater
Categories Chicken
Time 30m
Yield 16-18 eggrolls
Number Of Ingredients 11
Steps:
- Heat skillet over medium high heat.
- Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat.
- Stir in curry paste.
- Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly.
- Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal.
- Heat about 1/2" of oil in pan to 350 degrees.
- Fry eggrolls until golden brown, turning as necessary.
Nutrition Facts : Calories 61.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 19.9, Sodium 175.9, Carbohydrate 2.8, Fiber 0.2, Sugar 1.4, Protein 6.3
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