Curried Chicken Party Rolls Recipes

CURRIED CHICKEN ROLL

Curried Chicken Roll image

Provided by Cat Cora

Time 1h50m

Yield 2 rolls, about 15 individual pieces

Number Of Ingredients 21

Ingredients

2 sheets nori
Curried Chicken Salad, recipe follows
1 cup Sushi Rice, recipe follows
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into medium dice
1 small onion, minced
2 cloves garlic, minced
1 (14-ounce) can coconut milk
1/4 cup raisins
1 tablespoon chopped fresh cilantro leaves
1 tablespoon mild curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon pine nuts, roughly chopped
3 cups water
1 teaspoon salt
1 cup short-grain sushi rice
1/4 cup rice wine vinegar

Steps:

Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down. Position the sheet about 1-inch from the side of the mat closest to you. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly across it. Next place the curried chicken salad horizontally across the roll. Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape. Slice into 1-inch thick rolls with a sharp knife. Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi, and soy sauce.
Heat olive oil in a large skillet over medium heat. Add chicken and saute until fully cooked through. Remove chicken from pan. Add onion and garlic and saute for 2 to 3 minutes. Add coconut milk and bring to a simmer. Meanwhile, chop the chicken finely and return it to the pan. Add the raisins, cilantro, curry powder, salt, pepper, and pine nuts. Simmer for about 10 to 15 minutes or until the mixture is thick. Remove from heat and cool completely before using.
Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil. Add rice, return to a boil over medium heat, and then reduce heat to low and simmer. Once the water has evaporated from the rice, remove the pan from the heat. Stir in the rice vinegar and let cool before using.

CURRIED CHICKEN BALLS APPETIZER

Curried Chicken Balls Appetizer image

Guests love these little chicken bites that get some zip from curry. The savory snacks work well for any occasion, big or small. -Judy Slotter, Alpharetta, Georgia

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 5 dozen appetizers.

Number Of Ingredients 9

Ingredients

6 ounces cream cheese, softened
2 tablespoons orange marmalade
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups finely chopped cooked chicken
3 tablespoons finely chopped green onion
3 tablespoons finely chopped celery
1 cup finely chopped almonds, toasted

Steps:

In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

EASY CHICKEN CURRY EGG ROLLS

Easy Chicken Curry Egg Rolls image

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

Ingredients

¼ cup olive oil, divided
3 tablespoons soy sauce, divided
1 (5 ounce) skinless, boneless chicken breast, finely chopped
½ cup finely chopped red cabbage
¼ cup red onion, chopped
¼ cup finely chopped carrot
¼ cup light mayonnaise
3 tablespoons curry powder
1 tablespoon red curry paste (such as Thai Kitchen®)
1 teaspoon minced garlic
1 teaspoon red chile powder
½ (16 ounce) package egg roll wrappers (such as Nasoya®)

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

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