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 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.
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
THAI CURRIED CHICKEN WITH PEACHES
Steps:
- Gather the ingredients.
- Using a sharp knife, cut the chicken breast meat into 3/4-inch cubes. Set aside.
- Heat oil in a wok or frying pan over high heat (if using a frying pan, use 2 tablespoons of oil instead of 1).
- Add the onion and stir-fry for 2 minutes until translucent.
- Add the chicken and the garlic and cook until the chicken is golden brown and almost cooked through about 5 minutes.
- Add the red curry paste, sugar, fish sauce, lime peel, and coconut milk and stir until well mixed. Bring to a boil and simmer for 2 minutes.
- Meanwhile, drain the peaches and then add snow peas, red pepper, and peaches to onion mixture. Cook, stirring, for another 2 minutes.
- Just before serving, spoon mixture over cooked rice and garnish with green onions, basil, and cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 754 kcal, Carbohydrate 40 g, Cholesterol 164 mg, Fiber 9 g, Protein 61 g, SaturatedFat 17 g, Sodium 535 mg, Fat 41 g, ServingSize 4 servings, UnsaturatedFat 20 g
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