CHICKEN AND APPLE CURRY
A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
- Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g
GRANNY SMITH APPLE CURRY CHICKEN
A friend of mine from college helped me make this dish, although I was looking for something more spicier, this turned out to be very tasty. He knew I liked curries and he being from Pakistan - who better to teach me. Now every time I make this dish I remember my good friend Ahsad Khan, God rest his soul, he passed away in 94.
Provided by Mr Dan1960
Categories Curries
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy pot heat 2 tablespoons of the oil over medium high heat, add the meat in small batches and salt and pepper to taste,saute the meat until it is browned on all sides. Remove the meat to a plate. To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the chicken breast to the pot, add the tomatoes and their liquid, chicken broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
- To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months.
- To reheat: Thaw the curry in the refrigerator. Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve with rice.
CURRY CHICKEN STEW
My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.
Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
TANGY APPLE CURRY CHICKEN AND VEGGIE STEW
This recipe goes back a long time, it has remained a family favorite, if you are a curry-lover then I'm sure you will enjoy this stew!
Provided by Kittencalrecipezazz
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, saute for 2 minutes.
- Add garlic, ginger, curry powder, salt, pepper and a pinch of cinnamon; cook, stirring for 2 minutes, or until onion is softened.
- Add the chicken thighs; brown for 5 minutes on each side, adding more oil if necessary to prevent burning, leave in the pot.
- Reduce heat to medium; stir in lemon rind and lemon juice or white wine (if using).
- Cook, stirring and scraping up any brown bits.
- In a bowl, whisk flour into milk or half and half cream.
- Gradually stir in the milk/flour mixture with the chicken stock into the pot.
- Add in the chopped carrots.
- Bring to a simmer, stirring constantly.
- Reduce heat to med-low; cover, and simmer for 20 minutes, stirring occasionally, or until the chicken is no longer pink, and carrots are tender.
- Stir in apples; cook, uncovered, for 5-7 minutes or until heated through, and stew is thickened.
CHICKEN AND VEGETABLE STEW
Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CREAMY CURRY VEGETABLE STEW
Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.
Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
APPLE CURRY CHICKEN
A different chicken dish! I've also taken the 'crouton' mixture, and used it for stuffing a roasted bird--also excellent. Don't worry about being too exact with 3/4 and 1/8 teaspoons, I just throw it in by feel. also, curry powder, poultry seasoning, you get different brands and types in different countries, use a mild to medium curry powder, whatever you prefer. From "Cooking Class Cookbook"
Provided by Karen Elizabeth
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Lightly grease 1 quart (1L) round baking dish.
- Arrange uncooked chicken breasts in single layer in prepared dish.
- Combine 1/4 cup apple juice, salt and pepper, in a small bowl. Brush all of juice mixture over chicken.
- Apple: Peel if preferred-not mandatory. Cut lengthwise into quarters, remove stem, core and seeds. Chop into 1/2 pieces, place in large bowl.
- Onion: Chop coarsely, toss chopped onion with apple pieces.
- Stir croutons, raisins, brown sugar, curry, poultry seasoning and garlic powder into apple-onion mixture. Toss with remaining 3/4 cup apple juice.
- Spread crouton mixture over chicken.
- Cover with foil or lid; bake 45 minutes or until chicken is tender.
- Garnish if desired.
Nutrition Facts : Calories 272.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 68.4, Sodium 305.9, Carbohydrate 33, Fiber 2.4, Sugar 19.1, Protein 29.4
TANGY BEEF AND VEGETABLE STEW
How much does my husband like this stew? So much that he'll eat it cold! -Amberleah Homlberg, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- Place the potatoes, carrots and onions in a 6-qt. slow cooker. In a large skillet, brown beef in oil in batches; place over the vegetables. Sprinkle with flour. , Dissolve bouillon in boiling water. Stir in the vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours. , Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender.
Nutrition Facts : Calories 334 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 397mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
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