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| Curry Chicken Breast TendersPopular |
A Trader Joe's February Special:
For cooks who crave the savory, mouthwatering curry spices, but don’t have the time for all the chopping, simmering and marinating, our Curry Chicken Breast Tenders are a dream. Lean strips of chicken tenders come freshly prepared in a marinade of warm, traditional curry spices. All you have to do is cook them up. In minutes, you’ll be ready to create a variety of curry dishes. Grill and mix the tenders with some diced celery, dried cranberries and mayo for a curry salad that nestles nicely in a focaccia bun or sits boldly atop a bed of greens. Add cashews and serve the deliciously spiced chicken warm over rice. It’s easy to make all of your curry chicken creations come to life, and at only $3.99 per pound, you don’t just get convenience and flavor, you also get good value.
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Average Visitor Rating: 3.29 (Out of 5)
Number of ratings: 18 |
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Comments (3)
You might as well pour salt down your throat...
Reviewed by erika1026, 2008-02-11
I was excited to make these curried tenders. I simmered them with some rinsed and drained garbonzo beans to serve over some basmati rice. They were so salty that they were inedible. My mistake... I should have read the sodium content before purchasing them. I will stick with the korma or masala simmer sauces as I find them much less salty.
Reviewed by erika1026, 2008-02-11
I was excited to make these curried tenders. I simmered them with some rinsed and drained garbonzo beans to serve over some basmati rice. They were so salty that they were inedible. My mistake... I should have read the sodium content before purchasing them. I will stick with the korma or masala simmer sauces as I find them much less salty.
Too Strong
Reviewed by pa@nstpr.com, 2008-02-14
I'm a HUGE curry fan and these little bites were just too concentrated with flavor to be enjoyable. I think if I ever buy them again, which is doubtful, that I'd simmer them in coconut milk, or something similar, to dilute the intense flavors.
Reviewed by pa@nstpr.com, 2008-02-14
I'm a HUGE curry fan and these little bites were just too concentrated with flavor to be enjoyable. I think if I ever buy them again, which is doubtful, that I'd simmer them in coconut milk, or something similar, to dilute the intense flavors.
Love these!
Reviewed by carriex3, 2008-02-22
Last night they were cooking these at my TJs--they recommended simmering these with 1/2 c. coconut milk and 1/2c. chicken broth or water.
I made it at home, served over TJs lentils mixed with multigrain pilaf.
Absolutely wonderful!!!
Reviewed by carriex3, 2008-02-22
Last night they were cooking these at my TJs--they recommended simmering these with 1/2 c. coconut milk and 1/2c. chicken broth or water.
I made it at home, served over TJs lentils mixed with multigrain pilaf.
Absolutely wonderful!!!
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