Curried Chicken in Radicchio Cups

Name: Curried Chicken in Radicchio Cups
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Global
Ingredients: 1 serving almonds; 1 serving cilantro; 1 serving curry paste; 1 serving Dried cranberries; 1 serving grapes; 1 serving lemon juice; 1 serving mango chutney; 1 serving mayonnaise; 1 serving radicchio; 1 serving roasted chicken; 1 serving Sea salt; 1 serving yogurt

Curried Chicken in Radicchio Cups is a gluten free main course. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains around 28g of protein, 30g of fat, and a total of 634 calories. This recipe serves 1. 1 person found this recipe to be yummy and satisfying. A mixture of almonds, cranberries, grapes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 350F.

Equipment you will use

Oven

Spread the almonds on a baking sheet and toast for about 8 minutes, until fragrant and golden. Set aside to cool.

Ingredients you will need

Almonds

Spread

Toast

Equipment you will use

Baking Sheet

Shred the chicken meat using two forks. Use a knife to cut pieces that dont shred easily. (Snack on or discard the skin and discard the bones.)

Ingredients you will need

Chicken Meat

Equipment you will use

Knife

Place the chicken into a large mixing bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Mixing Bowl

To make the dressing, pulse the mayonnaise, yogurt, chutney, lemon juice, curry paste, and almonds to a chunky texture in a food processor fitted with a metal blade. (Alternatively, you can mix this by hand, cutting up any large pieces of chutney, if needed.) Stir in the cranberries, if using.

Ingredients you will need

Cranberries

Curry Paste

Lemon Juice

Mayonnaise

Almonds

Chutney

Yogurt

Equipment you will use

Food Processor

Mix the dressing with the chicken, adding mayonnaise or yogurt if needed to generously coat the chicken. Season to taste with salt and pepper and additional chutney or lemon juice, if desired. (To make ahead, cover with plastic wrap and refrigerate for up to 3 hours.)

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Whole Chicken

Chutney

Yogurt

Wrap

Equipment you will use

Plastic Wrap

Cut the core from the radicchio and carefully pull apart the leaves. For the first few, you will need to roll back the edges to peel them off the head without tearing them. If you are using Treviso, cut off the bottom inch of the head and the leaves should easily fall apart. The larger leaves are best for plated presentations, while the smaller ones work well as finger food for hors doeuvres. Trim the largest leaves if needed to make them more manageable. (To make ahead, place in a resealable container with a damp paper towel over the radicchio, cover tightly, and refrigerate for up to 3 hours.)

Ingredients you will need

Radicchio

Roll

Equipment you will use

Paper Towels

To serve, spoon the chicken mixture into the radicchio cups and garnish each with a sprig of cilantro. After you have filled the leaves, stack any remaining ones, roll them up into a tight cigar shape, and cut crosswise into thin ribbons to use as a bed for your platter or entre-size salad. Arrange the cups on the platter and garnish with additional ribbons of radicchio, cilantro sprigs, and small bunches of grapes, if you used them.

Ingredients you will need

Radicchio

Cilantro