Best Curried Chicken Paninis For Two Recipes

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CHICKEN CURRY FOR TWO



Chicken Curry for Two image

I love to try new recipes for my husband and me, and I actually have cookbooks and recipes from all over the world. When I find a recipe that's well-received, I make a copy and put it in a protective sleeve in a loose-leaf binder. I now have quite a few huge binders!

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 15

1 small onion, sliced
1 tablespoon plus 1/3 cup water, divided
1/2 pound boneless skinless chicken breasts, cubed
1 small apple, peeled and chopped
1/4 cup raisins
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1-1/2 teaspoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 cup sour cream
3/4 teaspoon cornstarch
1 tablespoon thinly sliced green onion
Hot cooked rice

Steps:

  • Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.

Nutrition Facts : Calories 354 calories, Fat 13g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.

EASY CHICKEN CURRY



Easy Chicken Curry image

This Easy Chicken Curry is one of my family's favorite quick weeknight meals. Just a bit spicy, with a fragrant, slightly sweet tomato base and big chunks of tender chicken breast throughout, it's made with pantry staples and can be on your table in about 35 minutes.

Provided by Tracy

Categories     Dinner

Time 35m

Number Of Ingredients 14

Medium skillet with a lid
1/3 cup (40g) all-purpose flour
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon pepper
1 medium (8-ounce) boneless skinless chicken breast (cubed)
3 teaspoons olive oil (divided)
1/4 cup diced onion
1/4 cup diced green bell pepper
1 teaspoon curry powder
1/4 teaspoon thyme
1 (14.5-ounce) can stewed tomatoes
1 tablespoon currant jelly (strawberry or grape are also fine)
White rice
Soy sauce (optional)

Steps:

  • In a medium bowl, stir together flour, salt, and pepper. Dredge chicken pieces in flour and set aside.
  • In a medium skillet with a lid, heat 2 teaspoons of the oil over medium-high heat. Add flour-coated chicken pieces to the pan and cook until browned on all sides. Transfer chicken to a plate.
  • Turn heat down to medium and add remaining teaspoon of oil to the pan. Add onion, bell pepper, curry powder, and thyme and cook until the edges of the onions begin to turn translucent, 3 to 4 minutes.
  • Return chicken to the pan and add stewed tomatoes. Stir together, cover and bring to a simmer. Turn heat down to medium-low and cook at a simmer until tomatoes are saucy and chicken cooked through, 15 to 20 minutes.
  • Stir in jelly, and salt to taste. Simmer for another minute or two, until jelly is completely incorporated.
  • Serve over rice with a drizzle of soy sauce if desired and enjoy!

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

CHICKEN SALAD PANINI WITH A CURRIED FIG DRESSING



CHICKEN SALAD PANINI WITH A CURRIED FIG DRESSING image

Categories     Chicken     Leafy Green     Low Fat     Grill/Barbecue

Yield 2 servings

Number Of Ingredients 23

FOR THE CURRY DRESSING:
Cream cheese 3 oz.
Ranch Dressing ¼ cup
Brown sugar 1 tbsp
Curry powder 1 ½ tbsp.
Black pepper, crushed 1 tsp.
FOR THE FIG PESTO
dried figs, chopped 4 tbsp.
water 1 cup
brown sugar 2 tsp.
Pine nuts 2 tsp.
Cilantro, chopped 1 tsp.
TO FINISH THE PANINIS:
Organic Chicken breasts 2 breasts
Sea salt 1 tsp.
Rosemary, chopped 2 tsp.
Olive oil 1 tbsp.
Butter, melted 3 tbsp
Sourdough bread 4 slices
Salad greens 1 cup
Fresh tomato slices 4 slices ¼ " thick
Cilantro, chopped 1 ½ tbsp.
Red onion rings, sliced thin 4 slices

Steps:

  • Combine the first five ingredients in a food processor and process until smooth. Set aside to refrigerate. combine the figs, the water and the brown sugar in a coffee cup. Microwave on high for 1 minute. Process until smooth in a coffee grinder. Add the pine nuts and cilantro and pulse for 1-2 more seconds. Scrape into a bowl and set aside. Preheat a oven to 475 degrees. Season the chicken breasts with the salt and rosemary. Heat half of the olive oil and 1 tbsp. of the butter in a small saute pan. Cook for 1 mintue on each side until golden. Immediately put the pan in the oven and continue cooking for7-8 more minutes until cooked through. let chicken rest 3 minute then chop into 1/4 inch pieces. Toss together with the curry dressing and salad greens. In the same pan, heat remaining butter and toast the sourdough bread slices for 1 -2 minutes on each side until golden. Stack sandwiches by spreading the fig pesto on one side of the bread, then top with chicken salad mix, 2 tomatoes, cilantro and red onion. Cut on a bias and serve with fries or a small salad.

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