CURRIED CHICKEN AND PEACHES
Curry flavored rice topped with chicken, peach preserves and veggies give you scrumptious skillet dinner for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 3/4-inch pieces. Mix flour, curry powder and salt in medium bowl. Add chicken; toss to coat. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add chicken; stir-fry 4 to 6 minutes or until brown.
- Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
- Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.
Nutrition Facts : Calories 395, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
CURRIED CHICKEN WITH PEACHES
I'm always looking for recipes I can prepare ahead of time. The chicken chunks bask for hours in snappy spices and seasonings, giving this recipe a lot of pizzazz...and the peaches round out the amazing flavors. -Heidi Martinez Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.
Nutrition Facts : Calories 423 calories, Fat 15g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 360mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 39g protein.
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
CURRIED CHICKEN & PEACH SALAD
This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We've served this to friends over the years, and they always ask for the recipe. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.
Nutrition Facts : Calories 286 calories, Fat 12g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CURRY CHICKEN WITH PEACHES
A recipe listed on the Crock-Pot website. The original has raisins but I've left those out in order to make it work for the Fat Flush Plan, Phase 2.
Provided by Woowoose
Categories Chicken
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
- Transfer chicken to Crock-Pot and top with peaches and shallots.
- Toss the remaining 8 peach slices with lemon juice and refrigerate.
- Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
- Cook on High for 3 - 3 1/2 hours.
- When finished garnish the chicken with the reserved peaches.
- * To skin a peach, either use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10 - 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.
Nutrition Facts : Calories 238.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 73.3, Sodium 106, Carbohydrate 5.2, Fiber 0.6, Sugar 2.6, Protein 24.8
CURRIED CHICKEN WITH PEACHES
I found this recipe online from the Snowvillage Inn in Snowville, NH. I haven't tried it yet, so prep time is estimated. I also think I will cut down on the curry powder, as 1 1/2 Tbsp seems like a lot.
Provided by Whisper
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown the chicken breasts slowly in half the oil.
- When brown on all sides, remove from pan and keep warm.
- Heat remaining oil or butter in the same pan.
- Add onion and gently cook until brown.
- Stir in curry powder and cook 3 minutes.
- Sprinkle in flour and cook 1 minute.
- Remove from heat and pour in stock.
- Add garlic and bring to a boil.
- Simmer 20 minutes.
- Return chicken to pan.
- Cover and cook for 45 minutes or until tender.
- Transfer chicken to a casserole dish.
- Strain sauce into a pan.
- Add coconut milk and red currant jelly and simmer 3 minutes.
- Stir in heavy cream into curry sauce and thicken if needed with arrowroot made into a paste with 1 Tbsp stock.
- Add peaches and heat.
- Pour over chicken.
- Serve with rice.
Nutrition Facts : Calories 409, Fat 20.9, SaturatedFat 10.2, Cholesterol 87.5, Sodium 275, Carbohydrate 23.2, Fiber 2.9, Sugar 12.2, Protein 32.9
ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER
A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don't cast them aside: Sop them up instead with crusty bread. You won't regret it.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 20m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
- In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams
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