Curried Stuffed Chicken Breasts Recipes

CURRIED CHICKEN BREAST

Steps:

• Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
• Add tomatoes and yogurt and cook, stirring often, 5 minutes.
• Cut chicken into 1-inch cubes and add to the sauce.
• Cook, stirring often, about 2 minutes.
• Cover the saucepan and let simmer 15 minutes.
• Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

CURRIED CHICKEN BREAST

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER

Steps:

• Potatoes and cauliflower:
• Preheat the oven to 350 degrees F.
• On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
• Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
• Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
• Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
• Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
• Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
• Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

CRAB STUFFED CHICKEN BREASTS WITH CURRY SAUCE

Steps:

• Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
• Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
• Sprinkle the flattened chicken breasts with salt and pepper.
• Place pounded chicken"shiny" side down on a cutting board.
• (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
• Roll up the breasts, tucking in the ends like an fat egg roll.
• Don't worry if the ends are open a little bit, the filling won't leak out during baking.
• Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
• Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
• Cook stirring, for 2 minutes.
• Add the milk and wine and simmer until mixture thickens, stirring constantly.
• The sauce should be of a fairly thick consistency, not thin and runny.
• Pour the sauce over the chicken breasts.
• Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
• Bake uncovered, at 375 degrees, for 45 minutes.
• Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
• Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.

CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS

Steps:

• Place the couscous in a medium-size bowl and drizzle the olive oil over it to help keep the grains separate.
• Stir the couscous around until all the grains are coated with oil.
• Stir in the hot water.
• Melt 4 tablespoons of the butter in a 10-inch skillet over medium-low heat.
• Add the onion and cook gently, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
• Add the curry powder and cook, stirring, 2 minutes more.
• Be careful not to brown the curry powder or it will become bitter.
• Add the couscous to the skillet and mix well.
• Stir until the couscous is hot, about 2 minutes, then add the lemon juice, 1/2 teaspoon salt, the Tabasco, pine nuts, and currants.
• Taste the couscous; it should be highly seasoned.
• Transfer the mixture to a bowl and let it cool to room temperature.
• Preheat the oven to 400°.
• Rinse the chicken under cold running water, then pat dry with paper towels.
• Split each breast in half, making sure the skin is evenly divided between the two pieces.
• Starting from the wing socket, gently run your finger in between the skin and meat to make a pocket, being careful not to pull the skin away from around the edges.
• Using a spoon, stuff the couscous under the skin, filling each breast piece nicely with a mound of the mixture.
• Try not to pull the skin away from the meat as you do this—but if you do, just smooth the skin over the stuffing as best you can.
• It's hard to do this neatly, but when you're finished, wipe off any couscous sticking to the outside of the breast.
• Place the stuffed breasts on a baking sheet, dot them with the remaining 2 tablespoons butter, and sprinkle with salt.
• Roast until the skin is nicely browned and crisp and the chicken is done, about 30 minutes (the juices should run clear when a small cut is made in the thickest part of the breast).
• If the skin has browned well and the meat is still underdone, place a loose tent of aluminum foil over the chicken to prevent further browning and cook 5 minutes more before checking again.
• Serve immediately.

CURRY CHICKEN BREASTS

Steps:

• In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.

CURRIED CHICKEN BREAST

Steps:

• Measure spices into a small bowl.
• Place garlic, ginger and onion in another bowl.
• Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
• Add the spices; stir and cook for a minute or two until the spices become fragrant.
• Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
• Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
• Add the chicken and cook 3 minutes, flipping the chicken occasionally.
• Add potatoes, tomatoes with it's juice and cilantro.
• Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
• Remove from heat. Stir sour cream into sauce.
• Serve immediately with hot rice and garnished with raisins.

STUFFED CHICKEN IN CURRY SAUCE

Steps:

• Rinse chickens in cold water and dry with paper towel.
• Melt butter for curry sauce in a pot and braise onions for 5 minutes.
• Add curry powder and cook a further 5 minutes.
• Add the flour and then gradually add the chicken stock.
• Bring the mixture to the boil and add the sugar, chutney, salt and lemon juice.
• Cover and cook the sauce for half an hour on very low heat.
• Boil the rice for the filling for 5 minutes and drain.
• Braise the onions in the butter until soft, adding curry powder and rice, then salt.
• Put this filling into the chicken cavity, stuffing the neck cavity as well. Do not overstuff, as the rice will expand during cooking. Close up the cavity with toothpicks.
• Place the chickens in a casserole dish with a lid.
• Pour the curry sauce through a strainer or sieve over the chickens and cover.
• Bake in a 160 C oven for 3 to 4 hours. No need to pre- heat the oven. Baste the chickens with the sauce during cooking.
• Note: This is rustic food, perfect family meal on a cold winters day, served with extra white rice (as the stuffing is not alot, but worth making as the taste is beautiful)-
• I do not bother to strain the sauce, and serve extra sauce in a jug on the side.
• If I am in a hurry I do not make the rice stuffing - cook at 180 C for about 2 hours.