Fast Fruity Chicken Curry The All American Way Recipes

FRUITY CHICKEN CURRY

Fruity Chicken Curry image

This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!

Provided by English_Rose

Categories Curries

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 chicken breast fillets, skinned, cubed
4 tablespoons malt vinegar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 garlic clove, crushed
1/2 inch ginger, minced
4 tablespoons brown sugar
4 tablespoons oil
2 large onions, sliced
6 ounces semi dried apricots, chopped
2 cloves
1/4 teaspoon peppercorn

Steps:

Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
Add the chicken and mix. Leave to marinate for 20 minutes.
Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
Add the cloves and peppercorns and colour for 30 seconds.
Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
Add the apricots, cover and cook for a further 15 minutes.
Serve with pilau rice and chutneys.

Nutrition Facts : Calories 164.2, Fat 7.2, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 26, Fiber 2.8, Sugar 20.3, Protein 1.4

FAST CHICKEN CURRY

Fast Chicken Curry image

Make and share this Fast Chicken Curry recipe from Food.com.

Provided by Kiwi Kathy

Categories Curries

Time 31m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

8 chicken thighs, boned and cut into strips
1 (400 g) can crushed tomatoes
1 onion, finely diced
4 tablespoons green curry paste
1 broccoli, cut into florets
100 ml coconut milk
3 tablespoons olive oil
salt and pepper

Steps:

Heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft.
Add the curry paste and cook while stirring for at least a minute.
Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and cook over a low heat for 15 - 20 minutes.
Remove from heat, season with salt and pepper and serve immediately over rice.

Nutrition Facts : Calories 630.8, Fat 45.1, SaturatedFat 14.3, Cholesterol 157.9, Sodium 329.6, Carbohydrate 20.7, Fiber 6.3, Sugar 3.8, Protein 39.2

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