APPLE CHICKEN CURRY
When she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. -Dawn Elliott, Greenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan., Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt., Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice.
Nutrition Facts : Calories 435 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic exchanges
CURRIED CHICKEN WITH APPLES
I got this recipe from an Indian neighbor who shared her recipe with me and would even show me how to prepare them.-Janice Fakhoury, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the apples, water and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice.
Nutrition Facts : Calories 272 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 779mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN AND APPLE CURRY
A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
- Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g
CURRIED CHICKEN AND APPLE WRAPS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
- Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
- Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.
DEE'S CURRIED CHICKEN WITH APPLE
My Ex loved curry so I played with this recipe until it suited our tastes. This has a wonderful curry flavor and is so good. I don't like recipes that say they are curry and u can hardly taste the curry in it. I hope u enjoy this recipe as much as I do. I borrowed this pic since I have never taken a pic of it(mine is oranger...
Provided by Dee Stillwell
Categories Chicken
Time 35m
Number Of Ingredients 17
Steps:
- 1. Prepare and chop chicken, onions. & apples and set aside. Make rice or couscous while cooking curry.
- 2. In large deep skillet, melt butter and olive oil together. Add onion and saute a few minutes. Add apple and saute a few more minutes until crisp/soft.
- 3. Sprinkle flour over mixture and cook for 2 minutes to cook out flour taste. Add currys and all spices. Stir in chicken broth, coconut milk and apple juice. Stir and cook over medium heat until thick and bubbling, adding more liquid if needed. Stir in chicken and cook another 10 minutes. Add more curry to suit ur taste. Serve over rice or couscous. Enjoy!
- 4. Note about the curry: Start with the lesser amount and add more at the end before the chicken if u desire a stronger curry taste, as I do.
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED CHICKEN WITH APPLE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion.
- Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
- Wash, dry and cut chicken into cubes.
- Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
- Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
- Serve with cranberry chutney or chutney of choice.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 19 grams, TransFat 0 grams
CHICKEN CURRY WITH APPLES
Make and share this Chicken Curry With Apples recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 1h32m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick pot, heat canola oil.
- Salt and pepper the chicken, and brown it in oil.
- Remove chicken.
- Add apples, onions, garlic, curry and cumin.
- Saute, stirring, 5 minutes.
- Add broth and raisins.
- Bring to a boil.
- Add rice and chicken.
- Cover, reduce heat and simmer until rice is tender, about 60 minutes.
- Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.
Nutrition Facts : Calories 403.5, Fat 6.5, SaturatedFat 1.1, Cholesterol 72.6, Sodium 139.9, Carbohydrate 57.7, Fiber 4.8, Sugar 14.5, Protein 29.1
CURRIED CHICKEN SALAD ON APPLE ROUNDS
These clever little low-calorie and gluten-free sandwiches use apple rounds to stand in for the bread. We prefer crisp, red varieties but Granny Smiths work just as well.
Provided by Food Network Kitchen
Time 20m
Yield 8 sandwiches (2 per person)
Number Of Ingredients 14
Steps:
- Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days).
- Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately.
Nutrition Facts : Calories 200 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 5 milligrams, Sodium 300 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 4 grams, Sugar 18 grams
CURRIED CHICKEN WITH APPLES
This is spicy, but not too spicy. It's full of flavor and no one ingredient is overpowering. I think it'd be great over plain rice. This is from an old Cooking Light cookbook (1987).
Provided by Shelly K
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle chicken with pepper.
- Spray a Dutch oven with cooking spray and put on a burner on medium heat.
- Add chicken and brown on each side.
- Remove chicken and set aside.
- Rinse Dutch oven and recoat with cooking spray.
- Add apple, onion, celery, and garlic.
- Cook at medium heat stirring constantly until veggies are tender.
- Stir in water and next 5 ingredients.
- Return chicken to Dutch oven.
- Bring to a boil.
- Cover, reduce heat and simmer for 40 minutes or until chicken is tender.
- Combine orange juice and cornstarch, stirring until blended.
- Stir into Dutch oven. Bring to boil and cook 1 minute or until slightly thickened.
Nutrition Facts : Calories 227.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 88.1, Sodium 603.8, Carbohydrate 13.9, Fiber 1.5, Sugar 8.3, Protein 36.1
CURRIED CHICKEN WITH APPLES AND BANANAS
Yes...you read right...bananas! I love this easy, creamy dish. Don't let the ingredients fool you...it's awesome! Recipe courtesy of the book by Dieticians of Canada: "Great food fast".
Provided by Taylors Mommy
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat 1 tbsp of the oil over med high heat.
- Add half of the chicken pieces and cook, turning once, until brown. Repeat with the remaining oil and chicken.
- Transfer chicken to a plate and set aside.
- Reduce heat to medium and add onions and garlic; cook for 5 minutes or until soft.
- Stir in curry powder, turmeric, cumin and coriander; saute for 1 minute.
- Add apples, bananas, tomatoes and chicken stock.
- Bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 5 minutes or until liquid is reduced by half.
- Return chicken to pan and simmer for 30 minutes or until juices run clear.
- Stir in yogurt; simmer for 15 minutes stirring occasionally.
SAUTEED CHICKEN WITH CURRIED APPLES
Make and share this SAUTEED CHICKEN with CURRIED APPLES recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim breasts of fat.
- Season chicken with 1 tsp curry powder, salt and pepper.
- Heat 2 tbsp butter in a skillet on medium heat.
- Add sugar and apples.
- Saute until apples soften- about 8 minutes.
- Remove apples and add remaining 1 tbsp butter to pan.
- Add chicken breasts and remaining curry powder.
- Saute for 5 minutes on each side, or until golden.
- Pour in wine and bring to boil.
- Reduce liquid until only about 2 tbsps remain.
- Reduce heat.
- Add yogurt OR whipping cream.
- Simmer for 2 minutes.
- DO NOT LET THE YOGURT BOIL!
- When sauce is thickened and chicken juices run clear, stir in the apples.
- Sprinkle with chopped mint.
- Serves 4.
CHICKEN AND APPLE CURRY
Steps:
- In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
- To make steamed rice:
- In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
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