Curried Chicken Salad With Slow Roasted Tomatoes Recipes

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
• In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
• Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

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.

CURRIED CHICKEN SALAD WITH SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
• In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
• Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
• To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.

CHICKEN CURRY WITH CHICK PEAS AND TOMATOES

Steps:

• Cook rice according to package directions.
• Meanwhile, using a fork, pull chicken meat from bone in shreds. Transfer chicken to a medium saucepan. Add chick peas, tomatoes, sour cream, curry powder, and cumin and mix well. Set pan over medium heat and bring to a simmer. Simmer 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve chicken curry over rice. Garnish with cilantro.

GREEK CHICKEN AND TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
• Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
• When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
• Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.