Best 12 Bernaies Curried Chicken And Bulgur Recipes

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Bernaies curried chicken and bulgur is a tasty and nutritious dish that combines the flavors of curry, chicken, and bulgur. It is a great option for a quick and easy meal that can be enjoyed by the whole family. The combination of spices, vegetables, and protein makes this a well-balanced and satisfying dish. With its vibrant colors and delicious flavors, bernaies curried chicken and bulgur is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN WITH BULGUR



Grilled Chicken with Bulgur image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 chicken legs (drumsticks and thighs attached; about 2 1/2 pounds)
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Kosher salt
2 cups green or red grapes (in clusters)
1 tablespoon unsalted butter
1/2 teaspoon grated lemon zest
1 cup bulgur
2 scallions, sliced
1/4 cup chopped fresh parsley

Steps:

  • Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.
  • Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.)
  • Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.

Nutrition Facts : Calories 444 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 112 milligrams, Sodium 588 milligrams, Carbohydrate 35 grams, Fiber 7 grams, Protein 34 grams

HARISSA-SPICED CHICKEN WITH BULGUR WHEAT



Harissa-spiced chicken with bulgur wheat image

This spicy harrissa dish will bring the taste of Morocco to your home

Provided by Good Food team

Categories     Dinner, Main course, Snack, Supper

Time 30m

Number Of Ingredients 9

1 tbsp harissa paste (we used Belazu Rose Harissa)
4 skinless chicken breasts
1 tbsp vegetable oil or sunflower oil
1 onion , halved and sliced
2 tbsp pine nut
handful ready-to-eat apricot
300g bulgur wheat
600ml hot chicken stock (from a cube)
handful coriander , leaves only, chopped

Steps:

  • Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won't be cooked through at this stage). Remove and set aside.
  • Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.
  • Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.

Nutrition Facts : Calories 536 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.06 milligram of sodium

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

The is one of my favorite recipes. My fiancee has me make this for quite often!

Provided by vakatik

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 ½ tablespoons curry powder
1 teaspoon coarse salt
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
¾ cup fat-free chicken broth
½ cup plain fat-free Greek yogurt

Steps:

  • Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  • Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  • Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  • Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g

CHICKEN BULGUR SKILLET



Chicken Bulgur Skillet image

This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil
2 medium carrots, chopped
2/3 cup chopped onion
3 tablespoons chopped walnuts
1/2 teaspoon caraway seeds
1/4 teaspoon ground cumin
1-1/2 cups bulgur
2 cups reduced-sodium chicken broth
2 tablespoons raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Steps:

  • In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.

CURRIED BULGUR



Curried Bulgur image

Provided by Marian Burros

Categories     dinner, weekday, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
2 teaspoons sesame oil
1 teaspoon curry powder
1/2 cup bulgur
1 cup no-salt-added chicken stock
1/2 cup frozen peas
1/2 cup frozen corn

Steps:

  • Chop onion.
  • Heat oil in nonstick skillet or pot and saute onion until it begins to soften. Stir in curry powder and bulgur, mixing for about 30 seconds.
  • Add the stock. Stir, reduce heat, and simmer about 10 minutes.
  • A few minutes before the bulgur is ready, stir in peas and corn and cook until they are heated through and bulgur is done.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 9 grams

MIDDLE EASTERN CHICKEN AND BULGUR



Middle Eastern Chicken And Bulgur image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 teaspoons olive oil
8 ounces skinless boneless chicken breasts
8 ounces whole onion or 7 ounces chopped (1 2/3 cups)
1 clove garlic
1/2 cup bulgur
1/8 teaspoon cardamom
1/8 teaspoon coriander
1/8 teaspoon cumin
1 1/2 cups no-salt-added chicken stock
1 lemon to yield 1/4 teaspoon grated rind and 1 teaspoon juice
Few shakes salt
Freshly ground black pepper to taste

Steps:

  • Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
  • Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
  • Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
  • Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 8 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams, TransFat 0 grams

LEMON BROILED CHICKEN WITH BULGUR SALAD



Lemon Broiled Chicken with Bulgur Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 cup bulgur wheat
Kosher salt and freshly ground black pepper
1/2 cup lemon juice (from 4 to 6 lemons)
1 tablespoon Dijon mustard
4 cloves garlic, minced
1 small shallot, minced
1 cup extra-virgin olive oil
8 boneless, skin-on chicken pieces (4 breasts and 4 thighs), trimmed of excess fat
1 cup halved grape tomatoes
1/2 cup chopped fresh parsley
1/4 cup packed chopped fresh mint
2/3 English cucumber, diced (about 1 cup)

Steps:

  • Put the bulgur, 2 teaspoons salt and 1 1/2 cups water in a saucepan and bring to a boil. Cover immediately, remove from the heat and let stand until all of the water has been absorbed, about 20 minutes.
  • Position an oven rack in the top of the oven, put a baking sheet on the rack and preheat the broiler on low. (If the broiler has just 1 setting, preheat the baking sheet on a rack 8 inches from the broiler.)
  • Add the lemon juice, mustard, garlic and shallot to a medium bowl and whisk to combine. Whisk in 1 teaspoon salt and a couple turns of ground black pepper. Drizzle in the olive oil, whisking until well combined. Pour half of the mixture into a large bowl or resealable plastic bag. Reserve the remaining half for the bulgur.
  • Add the chicken to the marinade, turning to coat evenly. (The chicken is ready for cooking immediately, but you can also marinate it, refrigerated, for up to 12 hours before cooking.)
  • Carefully remove the preheated baking sheet from the oven. Remove the chicken from the marinade (discard the marinade), sprinkle with salt and pepper and arrange skin-side up on the baking sheet. Broil until the chicken is crispy and golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 175 degrees F, 15 to 20 minutes.
  • While the chicken is cooking, toss the bulgur with the tomatoes, parsley, mint, cucumbers and reserved marinade. Season with salt and pepper.
  • Transfer the chicken to a large platter and serve with the bulgur salad.

CHICKEN WITH BULGUR



Chicken with Bulgur image

Make and share this Chicken with Bulgur recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1 (3 lb) frying chickens, cut up
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon pepper
2 tablespoons vegetable oil
4 tablespoons butter
1 cup chopped yellow onion
1 1/2 cups uncooked bulgur (quick cooking cracked wheat)
1/2 cup dried currant
1 3/4 cups chicken broth
1/2 cup water
1/4 cup chopped parsley, for garnish
2 tablespoons chopped of fresh mint, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
  • In a heavy, wide frying pan over medium-high heat, heat the oil.
  • Add the chicken pieces and cook, turning, until all sides are browned.
  • Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
  • Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
  • Add the uncooked bulgur and currants and stir to coat well with butter.
  • Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
  • Pour the water, then the broth, over the chicken.
  • Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
  • Garnish with sprinkled parsley and mint and serve.

CURRIED CHICKPEAS WITH CHUTNEY BULGUR



Curried Chickpeas with Chutney Bulgur image

Categories     Salad     Chickpea     Vegan     Bulgur     Simmer

Yield serves 6

Number Of Ingredients 11

1 1/4 cups bulgur
One 15- to 16-ounce can chickpeas, drained and rinsed
3 medium tomatoes, diced
2 teaspoons good-quality curry powder, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 to 3 scallions, thinly sliced
1/4 cup minced fresh cilantro, plus more for topping if desired
1 tablespoon nonhydrogenated margarine
One 8-to 9-ounce jar sweet and spicy chutney (such as mango)
Salt to taste

Steps:

  • Combine the bulgur with 2 1/2 cups water in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.
  • Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan. Bring to a simmer, then simmer gently for 5 minutes. Cover until needed.
  • When the bulgur is done, stir in the scallions, cilantro, margarine, and chutney. Season with a little salt. To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture. Garnish with additional cilantro, if desired.
  • Variation
  • Make this with whole wheat couscous in place of bulgur. Combine 1 1/4 cups couscous with 2 1/2 cups water in a heatproof container; let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
  • Menu Suggestions
  • Serve this with steamed broccoli or green beans along with a simple salad of crisp cucumbers dressed in a creamy vegan dressing. Add fresh flatbread, if you'd like.
  • For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.
  • nutrition information
  • Calories: 242
  • Total Fat: 4g
  • Protein: 7g
  • Carbohydrates: 47g
  • Fiber: 10g
  • Sodium: 340mg

CURRIED PORK BULGUR SALAD



Curried pork bulgur salad image

Liven up leftover pork by combining with bulgur wheat, curry powder, cumin seeds and spring onions to make a salad that is healthy yet packed full of flavour

Provided by Good Food team

Categories     Lunch

Time 13m

Number Of Ingredients 12

50g bulgur wheat
1 tsp Madras curry powder
¼ tsp cumin seeds (optional)
1 tsp vegetable bouillon
2 medjool dates , sliced
3 spring onions , sliced
4 tsp chopped mint
handful coriander , chopped
¼ cucumber , diced
2 tomatoes , cut into wedges
120g leftover cooked pork , chopped
½ lemon , cut into wedges

Steps:

  • Tip the bulgur into a small pan with the curry powder, cumin seeds (if using), bouillon, dates and spring onions. Pour over 300ml boiling water and cook, covered, for 5-8 mins or until the liquid has been absorbed and the bulgur is tender. Leave to cool completely.
  • Stir in the mint, coriander, cucumber, tomatoes and pork. Spoon into containers and top with lemon wedges to squeeze over and mix through just before eating. Will keep for two-three days in the fridge.

Nutrition Facts : Calories 287 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

SHEET-PAN CURRIED CHICKEN AND VEGETABLES



Sheet-Pan Curried Chicken and Vegetables image

This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

4 tablespoons butter, melted
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups 3/4-inch diced peeled russet potatoes
1 cup chopped yellow or red bell pepper (about 1 large)
4 boneless skinless chicken breasts (6 to 7 oz each)
1 can (15 oz) Progresso™ chick peas, drained, rinsed
1/2 cup Cascadian Farm™ organic frozen peas, thawed
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
  • Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.

Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g

BERNAIE'S CURRIED CHICKEN AND BULGUR



BERNAIE'S CURRIED CHICKEN AND BULGUR image

Categories     Chicken

Yield Serves 2.

Number Of Ingredients 15

2 tsp Olive oil
1/2 lb chicken, diced (230 grams)
2 celery ribs, finely chopped
1 carrot, grated (medium to large)
1 celery rib, thin slices
1/2 tsp Curry powder
1/4 tsp Cumin, ground
1/4 tsp Cardamom, ground
2/3 cup chicken stock, low salt
1/3 cup water
1/2 cup Bulgur
2 Tbsp Raisins
1/8 tsp Cinnamon, ground
1/8 tsp Salt
2 Tbsp Pecans, finely chopped, toasted

Steps:

  • Start with a frying pan with high sides and a fitted lid, or have a flat, round pizza pan ready to cover the frying pan at the end of this recipe. Heat the oil and sauté celery & chicken until chicken is no longer pink, about 5 minutes. Add the next five ingredients and sauté for five more minutes until the spices give off a fragrant smell and the carrot is softened. Now add the next six ingredients. Cover and simmer for 15 to 20 minutes. Fluff with a fork and serve with pecans sprinkled on top and a side of fresh, steamed broccoli.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for the chicken, vegetables, and herbs.
  • Don't overcook the chicken: Chicken is a delicate meat, so it's important not to overcook it. Otherwise, it will become dry and tough.
  • Use a good quality curry powder: The curry powder is one of the most important ingredients in this dish, so it's important to use a good quality one. Look for a curry powder that is made with fresh spices and has a deep, rich flavor.
  • Don't be afraid to adjust the recipe to your taste: This recipe is a starting point, so feel free to adjust it to your taste. For example, if you like your food spicy, you can add more chili powder or cayenne pepper.

Conclusion:

Bernaies' Curried Chicken and Bulgur is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the vegetables are flavorful, and the bulgur is light and fluffy. This dish is also a good source of protein, fiber, and vitamins. So next time you're looking for a quick and easy meal, give this recipe a try.

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