FRUITED CHICKEN CURRY
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.
FRUITY CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!
Nutrition Facts : Calories 229.2 calories, Carbohydrate 12.3 g, Cholesterol 44.5 mg, Fat 14 g, Fiber 1.6 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 8.5 g
FRUITED CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g
CHICKEN CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
FRUITED CHICKEN CURRY IN A HURRY
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the rice according to the package directions.
- Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.
- Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.
- For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
FRUITY CARIBBEAN CURRY
Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
- Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.
Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
CHICKEN IN CURRY SAUCE WITH FRUIT
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
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
CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME
Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
- In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
- Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams
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