Best Curry Fries With Bacon And Feta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON CHEESE FRIES



Bacon Cheese Fries image

These tempting bacon cheese fries are one finger food I can make a meal of. Quick to fix, they're a hit at parties and as a snack. Ranch dressing is a tasty alternative to sour cream. -Marilyn Dutkus, Laguna Beach, California

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 5

1 package (32 ounces) frozen French fried potatoes
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup crumbled cooked bacon
Ranch salad dressing

Steps:

  • Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

Nutrition Facts : Calories 218 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 180mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

CHICKEN CURRY FRIES RECIPE BY TASTY



Chicken Curry Fries Recipe by Tasty image

Here's what you need: chicken breast, curry powder, oil, pepper, salt, oil, onion, grated ginger, garlic, tomato, curry powder, cayenne pepper, chicken stock, greek yogurt, french fries, fresh cilantro, chicken stock, cornstarch

Provided by Tasty

Categories     Snacks

Yield 2 servings

Number Of Ingredients 18

1 chicken breast
1 teaspoon curry powder
1 tablespoon oil
¼ teaspoon pepper
¼ teaspoon salt
2 tablespoons oil
1 cup onion, diced
1 tablespoon grated ginger
2 cloves garlic, minced
1 cup tomato, diced
1 tablespoon curry powder
¼ teaspoon cayenne pepper
1 cup chicken stock
½ cup greek yogurt
3 cups french fries
fresh cilantro, for garnish
½ cup chicken stock
1 tablespoon cornstarch

Steps:

  • Slice chicken breast into strips.
  • Add the curry powder, oil, pepper, and salt to the prepared chicken. Rub in the dry ingredients and make sure the chicken is evenly coated.
  • Heat oil in a skillet over medium heat.
  • Add the chicken and cook until partially done. Remove from skillet and place in a clean bowl.
  • Add onions, ginger, and garlic to skillet. Cook until the onions are translucent.
  • Add the diced tomato, curry powder, cayenne pepper, and chicken stock.
  • Return the partially cooked chicken. Stir and cook until chicken is done.
  • Stir in the chicken stock cornstarch slurry. Cook until the curry has thickened.
  • Turn off the heat and stir in the Greek yogurt.
  • Preheat oven to 450°F (230°C), place french fries on baking sheet, bake for 18 minutes (either from scratch or frozen).
  • Pour chicken curry over french fries, garnish with cilantro, as desired.
  • Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 146 grams, Fat 76 grams, Fiber 15 grams, Protein 40 grams, Sugar 27 grams

BALTI CHICKEN CURRY



Balti Chicken Curry image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons grapeseed oil
2 large onions, finely sliced
3 tomatoes, roughly chopped
2 teaspoons chopped green chiles, or to taste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 teaspoons green peppercorns (brined in cans)
1 teaspoon red chili powder
1/2 teaspoons garam masala powder
4 large whole chicken breasts, or cut into small pieces
2 cups chicken stock
4 tablespoons tomato paste
1/2 cup vanilla yogurt
4 tablespoons freshly chopped cilantro leaves
2 lemons, juiced
Salt and freshly ground black pepper
Basmati rice and naan bread, for serving

Steps:

  • In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
  • Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.

Related Topics