Best Curried Almonds Recipes

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

CURRIED CITRUS QUINOA WITH RAISINS AND TOASTED ALMONDS

Steps:

• Bring the quinoa, vegetable broth, and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
• While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey, and curry powder in a mixing bowl. Stir in the cooked quinoa, red onion, and raisins; season to taste with sea salt. Cover, and chill in the refrigerator several hours until cold.
• Stir in half of the toasted almonds immediately before serving. Sprinkle the remaining almonds over top to serve.

CURRIED RICE WITH RAISINS, APRICOTS AND ALMONDS

Steps:

• In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
• Add curry powder and rice and cook,stirring, for 1 minute.
• Add chicken broth and salt.
• Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
• Reduce heat to as low as possible.
• Cook,covered,about 10-15 minutes more.
• Remove from heat.
• Let stand 5 minutes.
• Stir in raisins, apricots and almonds and serve.

CURRIED CHICKEN SALAD WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking.
• Sprinkle the chicken breasts on both sides with salt and pepper.
• Put them in the pan in a single layer, and brown them 2 minutes on each side.
• Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes.
• Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl.
• Add the rest of the ingredients and toss.
• Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken.
• Top with another slice of bread and serve.
• You can also take a scoop of chicken salad and place on top of spring salad and serve with ginger dressing.

CURRIED RICE WITH ALMONDS

Steps:

• In a large saucepan, saute onions and red pepper in 1 tablespoon butter until tender; set aside. , In the same saucepan, saute rice and ginger in remaining butter until golden brown, 4-5 minutes. Stir in the water, raisins, lime juice, soy sauce, bouillon, curry and lime zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 16-20 minutes. Stir in pineapple and the red pepper mixture. Garnish with almonds.

MILD CURRIED LAMB CASSEROLE WITH ALMONDS

Steps:

• Preheat oven to 325 degrees. Heat a large saute pan over medium-high heat. Add oil, then onions and fresh ginger, and season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes. (Reduce heat if vegetables brown too quickly.) Mix turmeric, cumin, coriander, cayenne, cinnamon, cardamom, and ground ginger in a small bowl, then stir into onions. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
• Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 3/4 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
• Spoon lamb into a 6-cup baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until custard is set around edges and center is no longer runny, 25 to 30 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.

CURRIED COUSCOUS WITH ALMONDS AND RAISINS

Steps:

• 1. Toast the almonds: Place single layer of nuts in skillet. Over medium low to medium heat, stirring constantly, toast until golden and fragrant.
• 2. In a saucepan, add the water, butter, raisins, curry powder and salt. Bring to a boil and add couscous. Stir and cover with lid. Remove from heat. After 5 minutes, remove lid and add toasted almonds. Stir until combined. Enjoy!

CURRIED ALMONDS

Steps:

• Preheat oven to 375 degrees F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.
• Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.

CURRIED LENTIL AND SAUSAGE SOUP WITH TOASTED ALMONDS

Steps:

• In a 4 or 5 quart pot, heat the oil over medium heat and add the onion, carrots, celery, garlic, curry powder, salt and pepper. Sauté for 4-5 minutes until the vegetables start to soften, stirring often. Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
• Stir in the sausage and beans and heat through. Stir in the heavy cream, if using. Taste and add additional salt and pepper if needed. The soup will thicken slightly upon standing. Serve warm with slivered almonds and cilantro.

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F. Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool. Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper. Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

SOUTH AFRICAN CURRIED LAMB CASSEROLE WITH RAISINS & ALMONDS

Steps:

• In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch.
• As it browns, remove lamb to a colander to drain excess water and fat.
• In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally.
• Squeeze excess milk out of bread and then tear it into pieces.
• Heat oven to 375ºF.
• Lightly butter a 13-by-9-by-2-inch glass baking dish.
• In a large skillet, heat the butter.
• Add the onions and saute until softened, about 5 to 8 minutes.
• Add the garlic and curry powder and saute 1 minute.
• Remove from heat.
• In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed.
• Spoon into prepared baking dish.
• Tuck the bay leaves into lamb mixture.
• Bake at 375ºF.
• for 30 minutes.
• In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk.
• Pour over lamb mixture.
• Bake until egg mixture is set, about 10 to 15 minutes.
• Remove and discard bay leaves before serving.

CURRIED ALMONDS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk together the sugar, curry powder and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the almonds and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

CROCK POT CURRIED ALMONDS

Steps:

• Mix butter, curry and seasoned salt.
• Pour over almonds in crock pot and mix to coat well.
• Cover and cook on low for 2 to 3 hours.
• Turn to high, uncover pot mix and cook for 1 to 1 1/2 hours.
• ENJOY!

TOASTED CURRIED ALMONDS

Steps:

• Preheat oven to 275. Spread almonds out in large shallow roasting pan. Mix butter with curry powder, Worcestershire sauce, and liquid hot red pepper seasoning, drizzle ofer nuts and stir well. Roast, uncovered, stirring every 20 minutes about 2 hours until goldern brown. Drainb on paer toweling. When cool sprinkle with salt-curry mixture and toss well to mix. Drain on fresh paper toweling before serving.

CURRIED CHICKEN SALAD WITH CRANBERRIES AND ALMONDS

Steps:

• In large bowl, combine yogurt, mayo, garam masala and salt; mix until blended. Add chicken, celery, cranberries, almonds and onion; toss to coat well. Cover; refrigerate 30 min. or until ready to serve. NOTE: To toast the almonds, heat oven to 350F. Spread almonds on baking sheet; gake 5 to 7 min., or until golden brown.

CURRIED ALMONDS

Steps:

• Place almonds in a shallow roasting pan; brush with butter, and stir well. Roast almonds at 350F for 10 minutes or until golden brown.
• Combine salt and curry powder;sprinkle over almonds, and stir until coated.
• Return to oven, and bake an additional 10 minutes.
• Drain on paper towels; cool. Store in airtight container.

CURRIED CHICKEN LOG WITH ALMONDS

Steps:

• With a mixer, beat the cream cheese, steak sauce and curry powder together until smooth.
• Add the chicken, celery and two tbsp. of the parsley. Shape into a 9-inch log and wrap in plastic wrap. Refrigerate for 4 hours and up to 24 hours.
• Toss together the almonds and remaining parsley. Roll chicken/cream cheese log to coat.
• Serve with your favorite crackers.

CURRIED ALMONDS

Steps:

• Combine butter with curry and salt. Pour over almonds in crockpot and mix to coat well. Cover and cook on LOW for 2 to 3 hours. Turn to HIGH. Uncover pot and cook for 1 to 1 1/2 hours. Serve for a snack.