Chicken and chutney, cool or hot.
The first, a luncheon salad, pairs individual chutney and apple aspics with cool chicken and fruit. The second, for dinner, combines sauteed chicken breasts and a chutney-and-ginger cream sauce with golden curried rice.
You'll find several brands of Major Grey chutney in your supermarket. Look for it either in the gourmet section or with the relishes and mustards. chicken Salad with Chutney Aspic
In a 1- to 1-1/2-quart pan, sprinkle 2 envelopes unflavored gelatin over 2 cups apple juice and let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Remove from heat and set pan in a bowl of ice cubes. Stir until gelatin is the consistency of unbeaten egg whites, about 5 minutes. Stir in 1/3 cup finely chopped Major Grey chutney and 1 chopped green onion (top included). Spoon into 5 or 6 individual metal molds, about 1/2-cup size. Cover and chill until set, at least 6 hours or overnight.
In a large bowl, combine 5 cups cooked chicken or turkey is bite-size pieces, 6 tablespoons salad oil, 1/2 cup lime juice, 1/4 teaspoon minced fresh ginger, and 2 stalks thinly sliced celery. Stir to blend well, then cover and chill at least 2 hours or overnight. Stir several times. Season to taste with salt and pepper.
To serve, peel, halve, and seed 1 medium-size ripe papaya; cut into lengthwise slices. Also cut the peel and white membrane off 2 medium-size oranges, then cut oranges into slices.
On 5 or 6 dinner plates, overlap several orange slices and top with an equal portion of the chicken mixture. Arrange several papaya slices alongside.
To unmold aspics, dip molds up to rim in very hot tap water just until edges begin to liquefy, then invert one out onto each dinner plate.
Tuck fresh cilantro (coriander) leaves around base of each aspic. Makes 5 or 6 servings. Chicken Breasts in Chutney Cream
3 whole chicken breasts (about 3 lbs.), split, boned, and skinned
About 1/4 cup all-purpose flour
About 6 tablespoons butter or margarine
2 green onions, finely chopped
1/2 teaspoon minched fresh ginger
3 tablespoons Major Grey chutney
1/3 cup madeira
3/4 cup each regular-strength chicken broth and whipping cream
2 tablespoons chopped crystallized ginger
Curried rice (recipe follows)
Parsley or cilantro (coriander) sprigs, optional
Place each chicken breast half between pieces of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick. Dust chicken pieces lightly with flour, shaking off excess.
In a 10- to 12-inch frying pan over medium-high heat, melt 3 tablespoons of the butter. Cook chicken pieces without crowding until golden and no longer pink in center (cut to test), about 4 to 6 minutes total. As chicken is cooked, lift from pan and arrange on a warm platter. Add butter to pan as needed.
To the pan, add the onions, fresh ginger, chutney, madeira, and broth. Boil on high heat, stirring, until reduced by half, about 5 minutes. Add the cream and boil, stirring, until reduced to about 1-1/4 cups. Pour sauce over chicken breasts and sprinkle with crystallized ginger. Spoon curried rice (recipe follows) alongside chicken. Garnish rice with a generous sprig of parsley. Serves 4 to 6.
Curried rice. In a 10- to 12-inch frying pan or 2- to 3-quart pan, melt 3 tablespoons butter or margarine over medium heat. Add 1 small onion, chopped, and cook, stirring, until onion is soft, about 5 minutes. Stir in 1 teaspoon curry powder and 1 cup long-grain white rice. Cook, stirring, until rice turns opaque, about 7 minutes. Add 1-1/4 cups each regular-strength chicken broth and water. Bring to a boil, then cover and simmer until rice is tender to bite and the liquid is absorbed, about 20 minutes.
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|Date:||Apr 1, 1984|
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