Best Chicken With Curry Dill Sauce Recipes

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CHICKEN WITH CURRY DILL SAUCE



Chicken With Curry Dill Sauce image

This is a great chicken dish. Very easy to put together. I love the sauce -- its great over rice or mashed potatoes.

Provided by pines506

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/8 teaspoon salt
pepper, to taste
1 cup milk
1/4 cup mayonnaise
1/2 teaspoon dill weed
1/4 teaspoon curry powder
6 bone-in chicken breast halves
1 tablespoon vegetable oil

Steps:

  • In saucepan over medium heat, melt butter and add the flour, salt and pepper; stir until smooth. Cook and stir a minute or two to lose the flour taste.
  • Gradually add milk and bring to a boil.
  • Boil and stir for 2 minutes. Remove from heat.
  • Add the mayonnaise, dill and curry and stir until smooth. Set aside.
  • In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3-qt. baking dish.
  • Pour sauce over chicken.
  • Bake, uncovered, at 350 for 50-60 minutes or until meat juices run clear.

Nutrition Facts : Calories 252.7, Fat 17.6, SaturatedFat 6.1, Cholesterol 64.8, Sodium 211, Carbohydrate 6.3, Fiber 0.1, Sugar 0.6, Protein 16.9

CHICKEN IN CURRY MAYONNAISE



Chicken in Curry Mayonnaise image

An excellent dish for a picnic as you serve this cold. Comes from my handwritten book of tried and tested recipes, this is a firm family favourite in summer and is always requested, especially when we go on a picnic. Whilst the recipe states to use whole chicken pieces I find breaking the chicken into smaller pieces allows the sauce to penetrate each piece with a very tasty mild, curry mayonnaise flavour.

Provided by Good Looking Cooking

Categories     Curries

Time 40m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 9

8 skinless chicken thighs or 8 skinless chicken breasts
2 large onions, sliced into rings
5 ml salt
25 ml oil
15 ml curry powder
15 ml vinegar
30 ml apricot jam
250 ml mayonnaise
75 ml water

Steps:

  • Season the chicken with salt.
  • place in a saucepan with the water and cook till done.
  • Set the chicken aside to cool off.
  • Saute the onions in the oil until soft.
  • Add the curry powder and vinegar and cook for 1 minute.
  • Add the apricot jam and simmer for about 5 minutes.
  • Remove from cooktop and set aside to cool off.
  • Arrange the chicken in a serving dish (or break into smaller pieces first).
  • Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
  • Place in the refrigerator to chill.
  • Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.

Nutrition Facts : Calories 337.5, Fat 20.7, SaturatedFat 3.4, Cholesterol 86.5, Sodium 758, Carbohydrate 19.4, Fiber 1.1, Sugar 7.2, Protein 19.1

SHEET-PAN CHICKEN CURRY DINNER



Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

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