Chicken In Curry Sauce With Fruit Recipes

CHICKEN WITH CURRY SAUCE

Chicken with Curry Sauce image

A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 to 3 teaspoons curry powder
1 medium onion, finely chopped
2 cups finely chopped peeled apple
1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
1/2 cup fat-free milk
1-1/2 pounds boneless skinless chicken breasts, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 cup frozen peas
1/8 teaspoon paprika
Hot cooked noodles or rice, optional

Steps:

Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN IN CURRY SAUCE WITH FRUIT

Chicken in Curry Sauce With Fruit image

This is a recipe from Austria. It's nothing like authentic curry dishes from India, but it is very nice, with a good curry taste that doesn't burn the palate. The fruit really makes the dish.

Provided by greenery

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 chicken breasts, cooked and shredded
5 tablespoons unsalted butter
1 small onion
2 tablespoons flour
1 tart apple
1 large banana
1 ripe peaches or 1 nectarine
1 cup grapes, sliced in half
1/4 cup dried cherries (optional)
2 tablespoons yellow curry powder (or to taste)
1/2 cup chicken broth
1 cup heavy cream or 1 cup half-and-half
4 cups cooked rice

Steps:

Melt butter in a large, heavy skillet.
Finely chop onion, and simmer in the butter until soft but not brown. Lower heat to medium.
Cut all the fruit into small pieces. Add all fruit except the cut up bananas at this point.
Stir gently until warmed through.
Add the flour and stir until it's been incorporated, about one minute.
Add curry and chicken broth.
Add the bananas.
Let simmer on low heat for five minutes.
Add cream and stir.
Add cooked shredded chicken breast.
Let it all come back to a low simmer.
Serve over rice.

Nutrition Facts : Calories 821, Fat 44.5, SaturatedFat 25.1, Cholesterol 166.1, Sodium 169.4, Carbohydrate 83.7, Fiber 4.4, Sugar 17, Protein 23.4

CHICKEN WITH CURRY SAUCE

Chicken With Curry Sauce image

Make and share this Chicken With Curry Sauce recipe from Food.com.

Provided by English_Rose

Categories Curries

Time 50m

Yield 2 serving(s)

Number Of Ingredients 22

Ingredients

1 lb boneless skinless chicken breast
1/2 teaspoon sea salt
1/2 teaspoon fresh ground white pepper
1 tablespoon cornstarch
2 tablespoons peanut oil
2 tablespoons peanut oil
1 garlic clove, crushed
1 tablespoon ginger, grated
1 green chili pepper, seeds removed and finely chopped
1 onion, sliced
1 carrot, diagonally sliced
5 ounces broccoli florets
1 pint chicken stock
2 star anise
1 teaspoon ground turmeric
1 teaspoon Madras curry powder
1 pinch chili powder
1 tablespoon brown sugar
1 tablespoon cornstarch, blended with
2 tablespoons cold water
1 scallion, finely chopped, to garnish
jasmine rice, to serve

Steps:

Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
Tip in the carrot and broccoli florets and fry for 1 minute.
Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

Nutrition Facts : Calories 730.5, Fat 34.1, SaturatedFat 6.4, Cholesterol 138.9, Sodium 1156, Carbohydrate 43.6, Fiber 4.4, Sugar 15.9, Protein 63.2

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