CURRIED APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
PRESSURE-COOKER PORK AND APPLE CURRY
Here's a gentle curry dish that's won't overwhelm more delicate palates. For fun, try varying the garnish-add a few chopped peanuts or a little chutney. -Nancy Reck, Mill Valley, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. electric pressure cooker, combine the first 9 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. , Add apple to pressure cooker. In a small bowl, combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and apple is tender, 3-5 minutes., If desired, serve with rice. Sprinkle with raisins and coconut.
Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN AND APPLE CURRY
Steps:
- In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
- To make steamed rice:
- In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
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
BEEF CURRY WITH APPLES AND RAISINS
I experimented with curry powder this winter, while trying to add some new flavors into my culinary life. This recipe became a favorite way to enjoy beef. It's a mild, sweet curry with savory undertones. I've served it with both brown rice and couscous, and actually prefer the couscous. It takes some "simmer time" on the stove, but it's worth it!
Provided by FireRaven
Categories Curries
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
- Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
- Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
- Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).
Nutrition Facts : Calories 598.9, Fat 21.2, SaturatedFat 7.4, Cholesterol 76, Sodium 791.4, Carbohydrate 72.7, Fiber 6.4, Sugar 20.2, Protein 30.1
CHIP SHOP CURRY SAUCE
A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CHICKEN CURRY WITH APPLES
Make and share this Chicken Curry With Apples recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 1h32m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick pot, heat canola oil.
- Salt and pepper the chicken, and brown it in oil.
- Remove chicken.
- Add apples, onions, garlic, curry and cumin.
- Saute, stirring, 5 minutes.
- Add broth and raisins.
- Bring to a boil.
- Add rice and chicken.
- Cover, reduce heat and simmer until rice is tender, about 60 minutes.
- Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.
Nutrition Facts : Calories 403.5, Fat 6.5, SaturatedFat 1.1, Cholesterol 72.6, Sodium 139.9, Carbohydrate 57.7, Fiber 4.8, Sugar 14.5, Protein 29.1
SCALLOPS WITH APPLE-CURRY SAUCE
Steps:
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add chopped apple and onion to pan; sauté until onion is soft and translucent, about 5 minutes. Add flour and curry powder; stir 1 minute. Add wine, cream and stock; stir until mixture thickens to sauce consistency, about 3 minutes. Stir in tomatoes and sugar. Season with salt and pepper.
- Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in garlic, basil and rosemary. Remove from heat. Brush scallops with melted herb butter. Grill or broil scallops until opaque in center, about 3 minutes per side.
- Divide scallops among 4 plates. Spoon sauce over scallops and serve.
CHICKEN BREASTS WITH APPLE CURRY SAUCE
I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten's cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day.
Provided by pattikay in L.A.
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200°.
- Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
- Cover the pan; heat the chicken breasts over low heat for five minutes.
- Transfer to a platter. Keep warm in the oven while you're making the sauce.
- To make the sauce, melt the butter in the sauté pan.
- Add the onion and sauté over low heat till transparent.
- Add the garlic and apples and sauté for 2 minutes.
- Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
- Add the chicken stock, lime rind, lime juice and chutney.
- Bring sauce to a boil, stirring constantly.
- Pour around chicken and serve.
- It's great served over rice.
Nutrition Facts : Calories 364.2, Fat 18.6, SaturatedFat 10.6, Cholesterol 112.7, Sodium 597.3, Carbohydrate 17.3, Fiber 2.1, Sugar 7, Protein 31.6
CURRY CHICKEN WITH APPLESAUCE
If you are a curry lover, then this is a recipe that you will really like. The sauce can be made a day ahead and chilled, just rewarm on top of the stove, and add in the chicken, peas, sour cream and coconut milk, simmer and serve. Actually, the sauce is even better if prepared a day ahead as the flavors will intensify. You can also make this with skin on or off chicken pieces, but increase the cooking time.
Provided by Kittencalrecipezazz
Categories Curries
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
- Add onions; sauté for about 10 minute.
- Add in ginger and garlic; sauté for 1 minute.
- Add in curry powder, cumin and cinnamon; sauté for 1 minute just to release flavors.
- Add in flour, yogurt and tomato paste, whisking until sauce is smooth (about 1 minute).
- Add in broth and applesauce; bring to a boil, reduce heat, simmer until the sauce thickens slightly, stirring occasionally (about 35 minutes).
- Add in chicken and peas to the sauce; simmer until the chicken is cooked through (about 10-15 minutes).
- Add in sour cream and coconut milk; reduce heat to medium-low, stir until the sauce thickens enough to coat a wooden spoon (about 3-4 minutes).
- Season with salt and pepper.
Nutrition Facts : Calories 476.9, Fat 21.7, SaturatedFat 9.1, Cholesterol 93.6, Sodium 635.3, Carbohydrate 30.5, Fiber 4.9, Sugar 8.1, Protein 40.9
More about "apple curry sauce food"
THE INFAMOUS APPLE CURRY - VEGAN ON BOARD
From veganonboard.com
Ratings 22Category Main CourseCuisine Anglo-IndianTotal Time 40 mins
- In a large frying pan or sauce pan, melt the coconut oil on medium-high heat. Add the onions and fry them until starting to brown, about 5 minutes.
- Then add the garlic and the spices: curry powder, the garam masala and tandoori masala. Stir quickly to keep them from catching while cooking for another minute.
- Add all the apples and vegetable cubes. Stir well to coat with the spices. Cook for another 2 minutes, and stir often and keep things from catching.
- Add the coconut milk or soy cream, water, salt and peanut butter. Stir to combine and bring to a boil, still on medium-high heat.
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4.8/5 (4)Total Time 45 minsCategory Quick And Easy, Apple, CurryCalories 224 per serving
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