Curry Favor: A Creamy Rub for Grilled Chicken

Curry and chicken make for a delicious combination. This recipe adds cream cheese for a creamy delight.

Cook Time

Prep time Cook time Ready in Yields

5 min 15 min 20 min Serves two people.

Ingredients

1 tablespoon butter, melted

1 tablespoon curry powder

1/2 teaspoon salt

2 tablespoons cream cheese or Greek yogurt, optional (I recommend you use one of them)

1 1/2 teaspoons garlic powder, optional (but yummy)

Instructions

Mix all ingredients together. Season the chicken with salt and pepper and rub the mixture into the chicken breasts. Grill on medium heat until cooked through, turning once to cook each side.

Preparation

In a large bowl, mix the curry powder and salt. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.

Preheat the grill to high heat.

Remove the chicken from the refrigerator, place on a plate, and let sit at room temperature for 20 minutes.

In a small bowl, stir together the cream cheese, cilantro, and green onions until well mixed. Set aside.

Place the chicken on the hot grill and cook for 5 minutes per side or until cooked through. Make sure not to overcook or it will become dry.

Slather each piece of chicken with a generous amount of the cream cheese mixture and serve immediately.

This recipe for curry chicken combines the bold flavors of curry powder, fresh grated ginger and garlic with a creamy sauce made from cream cheese. It all goes together in a flash, and you’ll have a satisfying meal on the table in no time!

In a small bowl, combine the mayonnaise, cream cheese, curry powder, cumin and salt. Cover and refrigerate for at least 30 minutes.

Brush chicken with oil. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear. Brush with 1/4 cup sauce during the last 5 minutes. Serve with remaining sauce. Yield: 4 servings.

This dish goes great over rice. For an added treat, top it with coconut and banana slices.

Ingredients:

– 2 cups cubed cooked chicken

– 1/4 cup chopped onion

– 1 (10.75 ounce) can condensed cream of chicken soup

– 1 (16 ounce) container sour cream

– 1 (8 ounce) package cream cheese, softened and cubed

– 2 tablespoons curry powder

Directions:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. In a large bowl, stir together the chicken, onion, soup and sour cream. Season to taste with salt, black pepper and cayenne pepper. Pour into the prepared baking dish, and sprinkle the cream cheese cubes over the top. Sprinkle liberally with curry powder. Bake 30 minutes in the preheated oven, or until bubbly and lightly browned on top.

2 teaspoons garam masala

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 tablespoon light brown sugar

4 ounces cream cheese, softened

Juice of 1 lime, plus wedges for serving

1/4 cup olive oil

Salt and freshly ground pepper

4 boneless, skinless chicken breasts (6 to 8 ounces each)

1. Combine the ginger, garlic, and green chilies in a food processor or mortar and pestle and grind to a fine paste. Add the garam masala, coriander, cumin, turmeric, chili powder, salt, sugar, and lemon juice and pulse or mix well.

2. Cut deep slits in the meaty parts of the chicken legs and thighs with a small sharp knife. Place them in a bowl with the cream cheese mixture and turn to coat well. Cover and let marinate in the refrigerator for at least 2 hours (preferably overnight).

3. Preheat your grill for direct cooking over medium heat (400&