Curry Chicken With Peaches Food

CURRIED CHICKEN WITH PEACHES

Steps:

• Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.

CURRIED CHICKEN AND PEACHES

Steps:

• Cook rice as directed on package.
• While rice is cooking, cut chicken into 3/4-inch pieces. Mix flour, curry powder and salt in medium bowl. Add chicken; toss to coat. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add chicken; stir-fry 4 to 6 minutes or until brown.
• Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
• Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS

Steps:

• Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
• Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH

Steps:

• Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
• In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
• Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

CURRIED CHICKEN & PEACH SALAD

Steps:

• Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

CHICKPEA AND CHICKEN CURRY

Steps:

• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

POLYNESIAN PEACH CHICKEN

Steps:

• Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
• After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

CURRY CHICKEN WITH PEACHES

Steps:

• Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
• Transfer chicken to Crock-Pot and top with peaches and shallots.
• Toss the remaining 8 peach slices with lemon juice and refrigerate.
• Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
• Cook on High for 3 - 3 1/2 hours.
• When finished garnish the chicken with the reserved peaches.
• * To skin a peach, either use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10 - 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.

CHICKEN AND PEACHES

Steps:

• Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
• While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

THAI CURRIED CHICKEN WITH PEACHES

Steps:

• Gather the ingredients.
• Using a sharp knife, cut the chicken breast meat into 3/4-inch cubes. Set aside.
• Heat oil in a wok or frying pan over high heat (if using a frying pan, use 2 tablespoons of oil instead of 1).
• Add the onion and stir-fry for 2 minutes until translucent.
• Add the chicken and the garlic and cook until the chicken is golden brown and almost cooked through about 5 minutes.
• Add the red curry paste, sugar, fish sauce, lime peel, and coconut milk and stir until well mixed. Bring to a boil and simmer for 2 minutes.
• Meanwhile, drain the peaches and then add snow peas, red pepper, and peaches to onion mixture. Cook, stirring, for another 2 minutes.
• Just before serving, spoon mixture over cooked rice and garnish with green onions, basil, and cilantro.
• Serve and enjoy!

SIMPLE BAKED CURRY CHICKEN WITH CLING PEACHES

Steps:

• Combine flour and paprika; coat chicken well.
• Brown chicken, on all sides, in oil in a skillet. Drain excess oil.
• Sprinkle with curry powder and salt.
• Blend soup with 1 cup water and pour over the chicken in the skillet. Bring to a boil.
• Place the chicken mixture in a casserole dish and cover and bake in a 325 degree oven for 1 hour or until chicken is tender.
• Add peach slices and heat through.
• Garnish with celery tops.

PEACHY CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.

CHICKEN IN CURRY SAUCE WITH FRUIT

Steps:

• Melt butter in a large, heavy skillet.
• Finely chop onion, and simmer in the butter until soft but not brown. Lower heat to medium.
• Cut all the fruit into small pieces. Add all fruit except the cut up bananas at this point.
• Stir gently until warmed through.
• Add the flour and stir until it's been incorporated, about one minute.
• Add curry and chicken broth.
• Add the bananas.
• Let simmer on low heat for five minutes.
• Add cream and stir.
• Add cooked shredded chicken breast.
• Let it all come back to a low simmer.
• Serve over rice.

BYRDHOUSE SPICY CHICKEN AND PEACHES

Steps:

• Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
• Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

CHICKEN WITH PEACHES

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Broil 6 minutes on each side or until lightly browned. Season with salt and pepper. In a small bowl, combine the molasses, lemon juice, butter, onion and ginger; pour over chicken. , Bake, uncovered, at 375° for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through.

CURRIED CHICKEN WITH PEACHES

Steps:

• Brown the chicken breasts slowly in half the oil.
• When brown on all sides, remove from pan and keep warm.
• Heat remaining oil or butter in the same pan.
• Add onion and gently cook until brown.
• Stir in curry powder and cook 3 minutes.
• Sprinkle in flour and cook 1 minute.
• Remove from heat and pour in stock.
• Add garlic and bring to a boil.
• Simmer 20 minutes.
• Return chicken to pan.
• Cover and cook for 45 minutes or until tender.
• Transfer chicken to a casserole dish.
• Strain sauce into a pan.
• Add coconut milk and red currant jelly and simmer 3 minutes.
• Stir in heavy cream into curry sauce and thicken if needed with arrowroot made into a paste with 1 Tbsp stock.
• Add peaches and heat.
• Pour over chicken.
• Serve with rice.

PEACHY CHICKEN

Steps:

• Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside.
• In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside.
• Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done.

BAKED CHICKEN WITH YOGURT CRUST & PEACHES

Steps:

• Preheat oven to 375 degrees.
• In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper.
• Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat.
• Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer. Repeat with the remaining chicken.
• Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken) with cinnamon sugar.
• Bake for 20 minutes, or until the breasts are just cooked through but not dry.