Chicken Recipes: Curry Grilled Chicken

Last Saturday night, I made a great curried chicken dish that turned out to be a real hit with everyone. It was quick, easy to make, and really tasty. It’s called simply, “Curry Grilled Chicken,” which I found on the AllRecipes.com Web site.

The preparation begins with a simple marinade made with sugar, vinegar, ketchup, Worcestershire sauce, ground mustard, paprika, curry powder, garlic salt, and black pepper. The recipe also called for a half teaspoon of salt, which I omitted. I also doubled the amount of curry powder, because as you might be aware if you’ve read my other entries, I love curry seasoning, so the half teaspoon just didn’t seem like enough; however, stick with the recipe if you like a more subtle curry flavor.

The amount of marinade in this recipe is enough for four boneless and skinless chicken breast halves of about four ounces each, so for the number of servings I required, it was necessary for me to triple the recipe. I also marinated the chicken about twice as long as called for in the recipe.

Now, the results: Wow! The simple marinade provides the chicken with a wonderful flavor and color. The chicken remained moist, tender, and delicious. This turned out to be another successful grilling experience, making the beautiful summer evening quite enjoyable for everyone.

 

Chicken Recipes: Chicken Bhuna Masala

I’m sure that repeat visitors to my blog are aware that curried chicken dishes are among my favorite types of chicken recipes, and I’m pleased to say that a recipe I found on the RecipeZaar site is among my favorites in that category. “Chicken Bhuna Masala” is a wonderful chicken curry recipe that features a delicious blend of spices combined with garlic, ginger, onions, tomatoes, coconut milk, and white wine to make a truly super sauce.

 

Several people who prepared this recipe posted comments stating that they made some minor alterations to it, and I was no exception. Like some of the others, I had no cardamom pods on hand (and I can’t say that I ever have), so I substituted it with ground cardamom, and I also doubled the amount of garlic. (Adding more garlic has never hurt any dish that I’ve made in which I’ve strayed from the amount called for in the recipe.)

 

I served this dish with white rice (as suggested) and angel hair pasta so that my guests could have their choice. For me, it was a tie—“Chicken Bhuna Masala” was equally good served over either one. I highly recommend that you try this recipe—you’re going to love it!

 

Chicken Recipes: Grilled Mandarin Curry Chicken Wraps

My goal of using this blog as a repository for all of the chicken recipes that I hoped would be flooding in from other readers has, so far, not occurred, but that’s okay. I guess my blog has evolved, more or less, into a place for me to share the great chicken recipes that I find while browsing the Internet, as well as an outlet for me to write about some of my weird anecdotes that relate to cooking.

 

Occasionally, over time, projects such as this become something other that what was intended, but I suppose that’s fine, provided that you are pleased with the outcome and that you enjoy the process, and I must say that I’m enjoying the process very much. And, as I’m sure you’ll all agree, WordPress.com makes the blogging process easy and fun so that even a Web log novice like myself can realize a sense of accomplishment.

 

With all of that off my chest, it’s time to provide you with another fantastic chicken recipe, this time from the collection of RecipeTips.com. Over the Memorial weekend, when I was grilling barbecued chicken, I grilled some extra chicken without the seasonings, without the barbecue sauce, without anything—just plain grilled chicken (Egads! He’s cooking plain chicken! What’s gotten into him?). I saved the plain chicken and used it to make “Grilled Mandarin Curry Chicken Wraps,” which I made for lunch the following day.

 

These sandwich wraps are, in one word, excellent. There are so many delicious ingredients in these wonderful wraps that my taste buds were overwhelmed. With mango chutney, curry powder, mayonnaise, celery, scallions, craisins, mandarin oranges, toasted pine nuts, and of course, grilled chicken as some of the ingredients, this sandwich is officially one of my all-time favorites. Of course, you have to like curry and chutney to have a full appreciation for this recipe because both flavors are quite distinguishable, especially the curry.

 

I served this chicken mixture wrapped in tortillas as suggested, but I also served it as a sandwich, piled between toasted flaxseed bread, which I preferred. If you like curry flavoring as much as I do, then you’re guaranteed to like this recipe. Enjoy!

 

Chicken Recipes: Curried Chicken Salad with Pineapple

Here’s one of my own recipes—a tasty chicken salad recipe for all of you who want something a bit different than the ordinary chicken, celery, and mayo varieties. I usually serve this on leaf lettuce or fresh spinach accompanied by crusty bread. I’ve even had it as a sandwich; however, because of the chunks of pineapple and large pieces of chicken, it is a bit unwieldy and tends to spill out of the sandwich. I hope you like it!

 

This recipe provides 4 to 6 servings.

 

Ingredients:

• 2 cups chicken meat, chopped—freshly cooked or leftover chicken is best, but canned chicken (2 cans) or prepackaged frozen cubed chicken can be used.
• 2 stalks celery, chopped
• 1 apple, chopped (You can remove the skin if you want to, but I leave it on because it adds texture and color.)
• 1-15 oz. can, pineapple chunks, drained—reserve the juice!
• 1 package (8 oz.) light cream cheese (Use the “unlight” stuff if you want to—great taste, more calories.)
• 4 heaping tablespoons light mayonnaise (Again, use the real thing if you want to. Also, an accurate measure is not critical. I suppose if I were to measure it more precisely, it would be close to a half-cup. Of course, this depends on your conception of “heaping.” I just dig into the jar and pull out as much as will stay on the tablespoon without falling off.)
• 1/3 cup slivered almonds (Use more or less according to preference. I tend to like more: The extra crunch rattles my brain and keeps me focused.)
• 1 teaspoon curry powder (If you’re adventurous, add a bit more.)
• 1/2 teaspoon black pepper (more or less to taste)
• 1/2 teaspoon garlic powder
• 1–2 dashes salt (I usually don’t add any salt until I’m ready to eat.)

Directions:

• In a medium-size bowl, soften the cream cheese and add the mayo. Mix well.
• Add the pineapple juice, curry powder, black pepper, garlic powder, and salt. Mix well.
• Taste the sauce and adjust the seasoning if necessary. It is best to adjust the flavor of the sauce before it is combined with the other ingredients.
• In a large bowl, combine the chicken, celery, apple, pineapple, and almonds. Add the sauce from the other bowl and mix well.
• Serve the chicken salad on a bed of greens.
• Note: It is best to refrigerate the salad for a few hours, or overnight, to enhance the flavor.

Optional Ingredients: Use walnuts instead of almonds. Add whole grapes and/or diced carrots. Or, simply clean out the refrigerator and dump it in.

 

Chicken Recipes: Curried Honey Mustard Chicken

I found this delicious chicken recipe on the “All Recipes” Web site. It is quite easy to prepare and has very few ingredients, but it is so tasty. I love curry flavoring, so when I came across this recipe, I was anxious to give it a try. I was very pleased, so I highly recommend it. Follow this link, “Curried Honey Mustard Chicken” to get the recipe and see if you agree that it is terrific!