Best Chicken Chutney Sandwiches With Curry Recipes

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CURRIED CHICKEN SALAD SANDWICH



Curried Chicken Salad Sandwich image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants

Steps:

  • To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
  • To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRIED CHICKEN SALAD SANDWICHES



Curried Chicken Salad Sandwiches image

This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 cups cubed cooked chicken breast
3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split

Steps:

  • In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

These tea sandwiches have chewey dried cranberries and crunchy pecans, the sweetness of apple and the spiciness of curry on heart-shaped bread.

Provided by sugarpea

Categories     Spreads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups cubed cooked chicken
1 1/2 cups unpeeled red apples, chopped (or 1 medium)
3/4 cup dried cranberries
1/2 cup celery, thinly sliced and chopped
1/4 cup chopped pecans
2 tablespoons green onions, thinly sliced
3/4 cup mayonnaise
2 teaspoons lime juice
1/2-3/4 teaspoon curry powder
12 slices bread
lettuce leaf

Steps:

  • Combine the fist 6 ingredients thru green onions.
  • Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat.
  • Cover and refrigerate until ready to serve.
  • Cut each slice of bread with a 3" heart-shaped cookie cutter; top with lettuce and chicken salad.

CURRY CHICKEN SANDWICHES



Curry Chicken Sandwiches image

A taste of India comes to you in this sandwich with a curry and yogurt dressing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 19m

Yield 2

Number Of Ingredients 10

1 tablespoon butter or margarine, melted
1/4 teaspoon lemon pepper
2 boneless skinless chicken breast halves (1/2 pound)
Salt
Pepper
1 tablespoon mayonnaise or salad dressing
1 tablespoon plain yogurt or Sour cream
1/4 teaspoon curry powder
Lettuce leaves
2 kaiser or hamburger buns, split

Steps:

  • Set oven control to broil. Mix butter and lemon pepper. Brush half of the butter mixture over chicken. Place chicken on rack in broiler pan.
  • Broil with tops 4 inches from heat about 4 minutes or until chicken just starts to brown. Sprinkle lightly with salt and pepper. Turn chicken; brush with remaining butter mixture. Broil about 5 minutes longer or until chicken is brown on outside and juices are no longer pink when center of thickest piece is cut.
  • While chicken is broiling, mix mayonnaise, yogurt and curry powder. Place lettuce on bottoms of rolls. Place chicken on lettuce. Top with dollop of mayonnaise mixture and tops of rolls.

Nutrition Facts : Calories 385, Carbohydrate 27 g, Cholesterol 95 mg, Fiber 1 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg

MANGO CHUTNEY CHICKEN CURRY



Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

Steps:

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.

CURRIED CHICKEN SANDWICHES



Curried Chicken Sandwiches image

Indian - style dinner tonight? Enjoy these delicious curried chicken sandwiches for a filling meal that's ready in only 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 2

Number Of Ingredients 8

2/3 cup diced cooked chicken
2 tablespoons reduced-fat mayonnaise or salad dressing
2 tablespoons sliced celery
1 tablespoon chopped peanuts
1 tablespoon chutney
1/2 teaspoon curry powder
2 lettuce leaves
4 slices raisin bread, toasted, if desired

Steps:

  • In small bowl, mix all ingredients except lettuce and bread.
  • Place lettuce on 2 bread slices. Spoon and spread about 1/2 cup chicken mixture onto each. Top with remaining bread.

Nutrition Facts : Calories 180, Carbohydrate 5 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 170 mg, Sugar 3 g, TransFat 0 g

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