Curried Chicken With Apples Carrots Yams Food

CHICKEN CURRY WITH APPLES

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.

SWEET CURRIED CHICKEN, YAM AND APPLE STEW

Steps:

• Trim the chicken thighs of excess fat and yucky stuff, cut into 1-2 inch pieces.
• Dust the chicken with the flour ( shake them up in a plastic bag).
• Heat the butter or oil over medium high heat.
• Saute the sliced onion 2 minutes, add the garlic and stir up.
• Add the chicken, brown on all sides about 5 minutes.
• Add ginger, curry, cinnamon stick and pepper, saute 2 minutes.
• Add chicken broth, stir up any brown bits and bring to low boil.
• Add yams and apples return to low boil then reduce heat and simmer, covered, 15 minutes or until yams are barely done.
• Add raisins, check seasoning, and simmer 5 more minutes.
• Serve over rice or with crusty bread.

CURRIED CHICKEN SALAD ON APPLE ROUNDS

Steps:

• Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days).
• Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately.

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Steps:

• Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
• Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
• Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
• Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

KAHLUA YAMS

Steps:

• Boil and peel yams, DO NOT OVER COOK, cut length wise.
• Melt butter and brown sugar in a skillet, add Kahlua and cook one minute.
• Add cooked yams,turning to brown on all sides.
• Cover and lower heat for 15 min or more. Watch as they will burn.
• They will be thick and so tasty.

CURRIED CHICKEN WITH APPLES

Steps:

• Sprinkle chicken with pepper.
• Spray a Dutch oven with cooking spray and put on a burner on medium heat.
• Add chicken and brown on each side.
• Remove chicken and set aside.
• Rinse Dutch oven and recoat with cooking spray.
• Add apple, onion, celery, and garlic.
• Cook at medium heat stirring constantly until veggies are tender.
• Stir in water and next 5 ingredients.
• Return chicken to Dutch oven.
• Bring to a boil.
• Cover, reduce heat and simmer for 40 minutes or until chicken is tender.
• Combine orange juice and cornstarch, stirring until blended.
• Stir into Dutch oven. Bring to boil and cook 1 minute or until slightly thickened.

CURRIED CHICKEN WITH APPLES AND DRIED CHERRIES

Steps:

• Wash, dry and cut chicken into one-inch cubes.
• Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
• Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
• Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
• Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
• Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
• When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.

CILANTRO CHILI MAYONNAISE

Steps:

• In a food processor or blender, puree the cilantro, garlic, jalapeños and cumin.
• Stir into mayonnaise.
• Refrigerate.
• ** Note ** If you think that this is too spicy for your taste, you can calm it down by removing the seeds from the jalapeño peppers.

CURRIED CHICKEN SOUP WITH SWEET POTATOES

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add chicken and sear for 1 minute per side. Add 1 can chicken broth. Bring to a simmer and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
• Remove chicken with a slotted spoon, leaving the cooking broth in the saucepan. Add the remaining can of chicken broth, sweet potatoes, onions, carrots, apple, celery, cilantro, garlic, curry powder, salt, and pepper. Add water to cover. Bring to a boil and cook until sweet potato is tender, 10 to 12 minutes. Cool slightly.
• Meanwhile, when chicken is cool enough to handle, dice and set aside.
• Fill blender halfway with cooked vegetable and broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a separate saucepan. Puree remaining vegetables and broth.
• Add diced chicken and coconut milk to the pureed vegetable mixture. Reheat over medium heat, 5 to 10 minutes.

BEEF CHOW FUN

Steps:

• First of all its important that you have your wok very hot, so make sure all ingredients are prepped and ready to go.
• Combine 1 tbsp oyster sauce, 1 tbsp soy sauce, sugar, sesame oil, cornflour, 1 chilli, garlic, ginger and marinate the meat for approximately 1/2 hour. While the meat is marinating separate the noodles.
• Heat approximately 1 tbsp of oil in the wok on a very high heat. Add the capsicum strips and fry for a couple of minutes, remove from wok and set aside. If needed add more oil as you go. Add the meat and cook in batches until meat is nicely browned, remove from wok and set aside.
• At this stage you may want to add more oil. Add the rice noodles to fry, constantly stirring and keeping the heat as constant as possible to get that mildly charred effect on the noodles.
• Return beef and capsicum to the work. Make the sure wok is always reheated before you add new ingredients. Add the beansprouts and oyster and soy sauce. Add spring onions and chilli and stir for a minute, turn heat off and add coriander if using.
• Serve immediately.

CURRIED CHICKEN WITH APPLES, CARROTS, & YAMS

Steps:

• Preheat oven to 350°.
• Sprinkle coriander over cut chicken; mix it well so that all the chicken surfaces have some coriander on them. Set aside to rest.
• In large skillet or dutch oven, heat ghee (butter) and 2T olive oil. Add onions to pan; sauté for 2 minutes. Add garlic and remaining vegetables; sauté five minutes. Sprinkle in curry powder and turmeric and cook 1 minute. Sprinkle in flour and cook 1 minute. Stir in chicken broth and milk; cook, stirring, until sauce thickens slightly. Remove from heat and stir in yogurt. Pour into large mixing bowl and set aside.
• Using the same skillet, add 2 T olive oil and return to med-high heat. When oil is hot, add chicken pieces in smallish batches so that you sear them, but you do not need to cook them through. Remove each batch from the heat and stir into waiting veggie/broth mixture. Repeat until all chicken pieces are nicely seared.
• With skillet still on the heat, pour in Marsala to deglaze the pan. You may also add a little cold water if needed to loosen all the little tasty bits of veggies and chicken. Cook, stirring constantly, until liquid is reduced to half (it should appear creamy) then pour the "pot liquor" into the bowl with the chicken and veggies. Stir well.
• Pour the entire bowl into greased casserole dish (I used a 10x15 4qt pyrex baking dish).
• Bake, uncovered, 45 minutes.
• Serve with steamed rice or prepared couscous and Naan bread.