MAYO CHICKEN
This is my favorite chicken recipe, which I learned while doing low-carb dieting. I prefer dark meat so I'll use 4 legs and thighs. You can do this recipe with pork chops as well.
Provided by Jim Richard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
- Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.
Nutrition Facts : Calories 579 calories, Carbohydrate 1.9 g, Cholesterol 116.8 mg, Fat 48.1 g, Fiber 0.1 g, Protein 33.6 g, SaturatedFat 10.3 g, Sodium 791.3 mg, Sugar 0.5 g
CHICKEN IN CURRY MAYONNAISE
An excellent dish for a picnic as you serve this cold. Comes from my handwritten book of tried and tested recipes, this is a firm family favourite in summer and is always requested, especially when we go on a picnic. Whilst the recipe states to use whole chicken pieces I find breaking the chicken into smaller pieces allows the sauce to penetrate each piece with a very tasty mild, curry mayonnaise flavour.
Provided by Good Looking Cooking
Categories Curries
Time 40m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken with salt.
- place in a saucepan with the water and cook till done.
- Set the chicken aside to cool off.
- Saute the onions in the oil until soft.
- Add the curry powder and vinegar and cook for 1 minute.
- Add the apricot jam and simmer for about 5 minutes.
- Remove from cooktop and set aside to cool off.
- Arrange the chicken in a serving dish (or break into smaller pieces first).
- Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
- Place in the refrigerator to chill.
- Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.
Nutrition Facts : Calories 337.5, Fat 20.7, SaturatedFat 3.4, Cholesterol 86.5, Sodium 758, Carbohydrate 19.4, Fiber 1.1, Sugar 7.2, Protein 19.1
COLD CHICKEN WITH CURRY MAYONNAISE
A make-ahead dish, which can be served to guests. The curry isn't overwhelming - it's in the sauce and adds flavour. A good dish for a hot day. Thanks to Annette Human's Microwave Winners. I prefer to roast the chicken conventionally. The cooking time does not include the chilling time.
Provided by Sherrie-pie
Categories Curries
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish.
- Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
- Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.
Nutrition Facts : Calories 330.4, Fat 22.4, SaturatedFat 5.2, Cholesterol 85.1, Sodium 243.7, Carbohydrate 15.2, Fiber 1.2, Sugar 6.4, Protein 17.2
THAI CHICKEN CURRY
Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
- Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
- While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.
Nutrition Facts : Calories 388 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.35 milligram of sodium
CURRY MAYONNAISE
This is great for French fries, a base for chicken or shrimp salad, or to just dip vegetables or chips. We use it as a dip for shrimp cocktail instead of cocktail sauce. Let chill for 15 minutes before serving.
Provided by KelBel
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together until all ingredients are incorporated.
- Chill 15 minutes.
Nutrition Facts : Calories 116.9, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 209.1, Carbohydrate 7.3, Fiber 0.2, Sugar 1.9, Protein 0.4
CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE
This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE
Provided by Doreen Randal
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- CURRIED MAYONNAISE:.
- Combine all ingredients thoroughly.
- CHICKEN AND PINEAPPLE SALAD:.
- Toast coconut on oven tray in moderate oven for about 5 minutes.
- Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
- Refrigerate 1 hour before serving.
- Serves 4.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
CASHEW CHICKEN FINGERS WITH CURRY MAYONNAISE
Crispy chicken fingers coated with cashews dipped in spicy curry mayonnaise - yum!! This will serve 4 person as an appetizer, although we did polish off everything between the both of us! NOTE: Measure the cashews before chopping them (I use the PULSE button on my Tefal grinder). I find it's easier to use a pair of chopsticks to roll the chicken in chopped nuts, then transfer to baking pan.
Provided by WaterMelon
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
- Coat the chicken strips with the flour mixture by placing them into the ziplock bag and shaking it, or using chopsticks to dredge them in the plate.
- Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping).
- Shaking off excess flour, dip the chicken fingers in the beaten egg.
- Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
- Repeat with remaining chicken.
- You may now bake the chicken fingers or chill it in the fridge for a few hours until you're ready to cook (chilling may help the coating to adhere better).
- Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400°F / 210°C for 10-15mins, until cooked through and golden brown.
- To make sauce: Combine all ingredients in a small bowl and mix well.
- You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.
Nutrition Facts : Calories 414, Fat 30.6, SaturatedFat 8.6, Cholesterol 107.8, Sodium 717, Carbohydrate 20.7, Fiber 1.2, Sugar 3.1, Protein 16.1
MAYONNAISE CHICKEN
Make and share this Mayonnaise Chicken recipe from Food.com.
Provided by newbee
Categories Chicken
Time 1h10m
Yield 8-12 pieces
Number Of Ingredients 4
Steps:
- preheat oven to 200C/ 390F.
- mix curry powder with mayonnaise.
- the following is better done by 2 people, one for the mayonnaise, one for the crumbs.
- coat drumsticks in curry-mayonnaise and crumb them.
- as they tend to stick I prefer to put them on some kind of lattice,grill in the oven.
- bake for~20-30 minutes& turn.
- bake another~20 minutes or until golden brown.
Nutrition Facts : Calories 401.9, Fat 27.8, SaturatedFat 6.8, Cholesterol 144.3, Sodium 289.1, Carbohydrate 5.9, Fiber 0.4, Sugar 1.4, Protein 30.6
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