CURRIED CHICKEN WITH APPLES
I got this recipe from an Indian neighbor who shared her recipe with me and would even show me how to prepare them.-Janice Fakhoury, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the apples, water and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice.
Nutrition Facts : Calories 272 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 779mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
SAUTEED CHICKEN WITH CURRIED APPLES
Make and share this SAUTEED CHICKEN with CURRIED APPLES recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim breasts of fat.
- Season chicken with 1 tsp curry powder, salt and pepper.
- Heat 2 tbsp butter in a skillet on medium heat.
- Add sugar and apples.
- Saute until apples soften- about 8 minutes.
- Remove apples and add remaining 1 tbsp butter to pan.
- Add chicken breasts and remaining curry powder.
- Saute for 5 minutes on each side, or until golden.
- Pour in wine and bring to boil.
- Reduce liquid until only about 2 tbsps remain.
- Reduce heat.
- Add yogurt OR whipping cream.
- Simmer for 2 minutes.
- DO NOT LET THE YOGURT BOIL!
- When sauce is thickened and chicken juices run clear, stir in the apples.
- Sprinkle with chopped mint.
- Serves 4.
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
CURRIED CHICKEN AND APPLE WRAPS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
- Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
- Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.
CURRIED CHICKEN WITH APPLE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion.
- Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
- Wash, dry and cut chicken into cubes.
- Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
- Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
- Serve with cranberry chutney or chutney of choice.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 19 grams, TransFat 0 grams
CURRIED CHICKEN SALAD ON APPLE ROUNDS
These clever little low-calorie and gluten-free sandwiches use apple rounds to stand in for the bread. We prefer crisp, red varieties but Granny Smiths work just as well.
Provided by Food Network Kitchen
Time 20m
Yield 8 sandwiches (2 per person)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 200 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 5 milligrams, Sodium 300 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 4 grams, Sugar 18 grams
CURRIED CHICKEN WITH APPLES
This is spicy, but not too spicy. It's full of flavor and no one ingredient is overpowering. I think it'd be great over plain rice. This is from an old Cooking Light cookbook (1987).
Provided by Shelly K
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 227.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 88.1, Sodium 603.8, Carbohydrate 13.9, Fiber 1.5, Sugar 8.3, Protein 36.1
CURRIED CHICKEN WITH APPLES, CARROTS, & YAMS
This is my own original recipe. If you share it, please give me full credit. I use light-fleshed sweet potatoes (yams), not the darker, purplish ones.
Provided by Mamakhan
Categories Curries
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1118.8, Fat 21.2, SaturatedFat 6.3, Cholesterol 198.6, Sodium 589.6, Carbohydrate 144.8, Fiber 6.3, Sugar 8.6, Protein 75.6
APPLE CHICKEN CURRY
When she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. -Dawn Elliott, Greenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan., Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt., Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice.
Nutrition Facts : Calories 435 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic exchanges
CURRIED CHICKEN WITH APPLES
Make and share this Curried Chicken With Apples recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 6h15m
Yield 1 meal, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- combine all ingredients , except for peas in a greased slow cooker.
- Cook on low 5-6 hours.
- Add peas.
- Cook an additional hour.
- Serve over noodles or rice.
Nutrition Facts : Calories 286.8, Fat 11.9, SaturatedFat 3.3, Cholesterol 73, Sodium 293.1, Carbohydrate 17.7, Fiber 3.6, Sugar 8.2, Protein 27.3
CURRIED CHICKEN WITH APPLES AND BANANAS
Yes...you read right...bananas! I love this easy, creamy dish. Don't let the ingredients fool you...it's awesome! Recipe courtesy of the book by Dieticians of Canada: "Great food fast".
Provided by Taylors Mommy
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat 1 tbsp of the oil over med high heat.
- Add half of the chicken pieces and cook, turning once, until brown. Repeat with the remaining oil and chicken.
- Transfer chicken to a plate and set aside.
- Reduce heat to medium and add onions and garlic; cook for 5 minutes or until soft.
- Stir in curry powder, turmeric, cumin and coriander; saute for 1 minute.
- Add apples, bananas, tomatoes and chicken stock.
- Bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 5 minutes or until liquid is reduced by half.
- Return chicken to pan and simmer for 30 minutes or until juices run clear.
- Stir in yogurt; simmer for 15 minutes stirring occasionally.
CURRIED CHICKEN WITH APPLES AND MANGO CHUTNEY
From WW Simply Delicious. Serving size: 1 cup chicken mixture and 1/2 cup rice mixture. Per serving: 342 calories, 6 g fat, 62 mg cholesterol, 42 mg carb, 2 g fiber, 28 g protein; 7 points.
Provided by ratherbeswimmin
Categories Chicken
Time 46m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
- Stir/saute for about 6 minutes or until browned; transfer to a plate.
- Add in the apple, onion, ginger, and garlic to the skillet.
- Cook for about 6 minutes or until the apple and onion are tender.
- Stir in the curry powder; cook 1 minute.
- Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
- Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
- Sprinkle with almonds.
- Serve over rice.
Nutrition Facts : Calories 328.6, Fat 6.2, SaturatedFat 1, Cholesterol 73.2, Sodium 381.4, Carbohydrate 39.5, Fiber 2.4, Sugar 8.6, Protein 27.9
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