*Curried Chicken I*Curry Chicken Casserole*Curried Chicken II*Curried Chicken Dinner*Curried Chicken III (Clay Pot)

 Curried Chicken I

Yield: 4 servings

4  Chicken breasts, boned &skinned

2 c Bell pepper, chopped or sliced

2 c Red pepper, chopped or sliced 2 x Green onions, sliced

2 ts Curry, more-less, to taste 1/4 tsp Turmeric

4 Red Apples, cored & sliced

1  c Water


Place in covered baking dish all of the ingredients. Cover tightly and cook in preheated oven at 350 degrees for 35 to 45 minutes.


Curry Chicken Casserole

Yield: 6 servings

4 Chicken breasts; cooked

2 packages Broccoli (10 oz); cooked

1/2 c Sour cream

2 cans Cream of Chicken soup

1/2 cup Mayonnaise

2 ts Curry powder

1/2 cups Butter

2 cups Shredded cheese

1/2 Onion; chopped

1 can Mushrooms Bread crumbs


Layer broccoli on bottom of casserole pan. Place strips of chicken meat on top, then sprinkle 1 cup of cheese over. Mix sour cream, soup, mayonnaise, curry, onions and mushrooms together. Spread over cheese. Sprinkle remaining cheese over top. Then sprinkle with bread crumbs. Melt butter and pour over entire dish. Bake at 350 degrees for 30 minutes.


Curried Chicken II

Yield: 6 servings

3  Chicken breasts, halved

3 tbs All purpose flour

1 1/2 c Sliced onion

1 tbs Water

1  Apple, peeled, chopped

1/4 tsp Curry powder

1/8 tsp Ground ginger

1/8 tsp Ground turmeric

1/2 tsp Salt

1/8 tsp Pepper

1 cup Chicken broth

1/3 cup Raisins


Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g.


Curried Chicken Dinner

Yield: 6 servings

2 1/2 cups Water

1 c Brown rice, uncooked

1 1/2 tsp Chicken bouillon powder

6 Chicken breast halves *

2 1/2 cups Water

1/2 tsp Curry powder

1/4 tsp Salt

2 cups Unsweetened orange juice

2 tbs Cornstarch

2 tbs Dry sherry

1 tsp Ground ginger

1 ts Grated orange rind

2 c Diagonally sliced celery

1 Lg sweet red pepper **

1  Lg green pepper **


* 6 oz each ** seeded and cut into julienne strips


Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.


Curried Chicken (Clay Pot)

3 1/2 lb. chicken, cut into serving pieces

1 Tb. oil

2 Tb. curry powder

1 onion, finely chopped

2 carrots, sliced

1/4 cup dried apricots, chopped into small pieces

1/4 cup tomato puree 1 cup chicken broth

2 Tb. butter, softened

3 Tb. flour

1 cup peas, cooked

1/3 cup shredded unsweetened coconut

Major Grey's chutney


Soak the clay pot in cold water for 10 minutes. Place the chicken in the pot and add the oil, curry powder, onion, carrots, apricots. tomato puree and chicken broth. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 hour. Combine the butter and flour and stir into the juices. Add the peas. Sprinkle the chicken with coconut. Cover and continue cooking for 15 minutes. Serve with rice and chutney


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