Oamc Baked Curry Glazed Chicken Or Pork Recipes

MUSETTO

Musetto image

This is a recipe my husband makes from where he grew up in Western Tanzania in East Africa. You can use chicken or pork and it's a great crockpot dish. We think of it as "comfort food"! Great one-pot meal.

Provided by keliani

Categories One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 pork ribs (or use chicken)
1 chopped onion
2 green peppers, chopped bite size
2 tomatoes, chopped bite size
4 medium potatoes, chopped bite size
3 crushed garlic cloves (more if you like)
1 tablespoon grated ginger (fresh is best!)
1 cup peanut butter (prefer without added sugar)
1 tablespoon turmeric
4 cups water
15 sprigs fresh cilantro, with excess stems cut off

Steps:

Put pork ribs, onion, peppers, tomatoes, potatoes, garlic, ginger and 3 cups of water in the crockpot.
With one more cup of warm water, mix in the peanut butter and the turmeric until it forms a paste.
Add this to the crockpot.
Cook on low for 3 1/2 to 4 hours (longer is OK) or cook in a regular pot on slow heat until the pork falls off the bone.
Add the cilantro shortly before serving.

CURRY GLAZED CHICKEN

Curry Glazed Chicken image

Very good baked chicken that we enjoy with rice and brocolli. Recipe source: Bon Appetit (March 1985)

Provided by ellie_

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/4 cup honey
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard
2 teaspoons curry powder
1/2 teaspoon salt
1 (3 lb) chicken, cut into 8 pieces

Steps:

Preheat oven to 375-degrees F.
Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
Stir in next 4 ingredients (honey- salt).
Add chicken pieces, turn to coat all sides.
Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.

CARIBBEAN SAUCE FOR CHICKEN OR PORK

Caribbean Sauce for Chicken or Pork image

Make and share this Caribbean Sauce for Chicken or Pork recipe from Food.com.

Provided by Iowahorse

Categories Sauces

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chili sauce
8 green onions, thinly sliced
2 -4 jalapeno peppers, seeded and chopped
3 cloves garlic, minced
2 tablespoons cooking oil
1/4 cup lemon juice
1/4 cup chicken broth or 1/4 cup water
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground allspice

Steps:

In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
Pour desired amount of sauce into small bowl.
Brush on chicken or pork frequently the last 10 minutes of grilling.
Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
Store unused portion of sauce in refrigerator up to 3 weeks.

Nutrition Facts : Calories 614, Fat 37.8, SaturatedFat 7.7, Cholesterol 17.6, Sodium 4135.1, Carbohydrate 58.5, Fiber 11.8, Sugar 10, Protein 15.6

PEACH GLAZED PORK CHOPS (OAMC)

Peach Glazed Pork Chops (Oamc) image

There are several recipes on 'Zaar that feature the combination of sweet peaches with pork chops, roasts or tenderloins. This one is unique not only in its spices but in its preparation. A featured entree from Dream Dinners, the franchise that helps families prepare make-ahead meals, this dish recently appeared in Family Circle magazine. I've trying these without freeze and they were wonderful and saucy without being too sweet. I added a pinch of ground ginger to mine and will most likely add a wee bit of extra onion, but not so much as to change the balance of sweet and savory flavors. Have some additional bags assembled but have not yet defrosted and cooked. If you are making these fresh you can skip the bagging, frezing and defrosting steps (1-2). (279 cal/14 g fat/2 g fiber)

Provided by justcallmetoni

Categories Pork

Time 27m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon dried onion flakes
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon chicken bouillon
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
6 (5 ounce) lean boneless pork chops
2 teaspoons olive oil
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
To defrost, place in fridge 2 days before preparing.
To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
Serve with rice pilaf and steamed green beans or broccoli.

OAMC BAKED CURRY GLAZED CHICKEN OR PORK

OAMC Baked Curry Glazed Chicken or Pork image

This recipe is great with either chicken or pork chops. I mix everything together and put it in a freezer bag and store it until I am ready to cook it. We like spicy food, so I usually double the curry powder.

Provided by FCR Gal

Categories Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup honey
1/4 cup butter, melted
1/4 cup yellow mustard
1 teaspoon salt
1 teaspoon curry powder
3 -4 lbs chicken or 3 -4 lbs pork chops

Steps:

Stir together first 5 ingredients in a shallow dish until blended.
Dip meat in honey mixture, 1 piece at a time, thoroughly coating all sides.
Arrange meat in a single layer in a 15 x 10 inch jelly roll pan.
Pour remaining honey mixture over chicken.
Bake at 375 degrees for 1 hour to 1 hour 10 minutes or until done.
*4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substitued for cut-up whole chicken. Proceed as directed, decreasing bake time 40-45 minutes.

Nutrition Facts : Calories 974, Fat 63.4, SaturatedFat 22, Cholesterol 285.6, Sodium 1099.4, Carbohydrate 36, Fiber 0.8, Sugar 35, Protein 64.3

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