Easy Apple Curry Food

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CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

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

3 tablespoons butter
2 small onion, chopped
2 apples - peeled, cored and finely chopped
3 tablespoons all-purpose flour
1 tablespoon curry powder
8 skinless, boneless chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

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



Beef Curry With Apples and Raisins image

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

2 lbs boneless beef sirloin, cubed
3 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons oil
1 bay leaf
1 1/2 teaspoons curry powder
3 whole cloves
1 teaspoon Splenda sugar substitute
1 large onion, thinly sliced
1 garlic clove, crushed with the back of a knife
12 ounces beef stock
3 large apples, roughly chopped
1 cup raisins
2 potatoes, chopped (peeled if desired)
2 cups couscous, cooked

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

CHICKPEA APPLE CURRY



Chickpea Apple Curry image

In this vegetarian curry, the sweet-tart flavor of Granny Smiths plays of the ginger and spices. Serve with cucumber-yogurt salad.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 recipe Curry Powder
1 large onion, cut into 1/4-inch-wide slivers
2 tablespoons freshly grated ginger
4 cloves garlic, minced
1/2 cup chopped fresh cilantro, plus more for garnish
One 28-ounce can whole tomatoes
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
Two 15 1/2-ounce cans chickpeas, rinsed, drained
1 tablespoon freshly squeezed lemon juice
1 cup plain nonfat yogurt

Steps:

  • Heat olive oil in a large saucepan over medium-low heat. Add curry powder; cook until fragrant, about 1 minute. Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes. Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes. Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Just before serving, stir in yogurt.

Nutrition Facts : Calories 259 g, Cholesterol 1 g, Fat 5 g, Fiber 10 g, Protein 12 g, Sodium 314 g

CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

Categories     Chicken     Ginger     Rice     Steam     Apple     Curry     Fall     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 19

2 tablespoons vegetable oil
3 tablespoons salted butter
a 3 1/2-pound chicken, cut into serving pieces
2 ribs of celery, chopped fine
1 large onion, chopped fine
2 garlic cloves, minced
2 Granny Smith apples
1 red bell pepper, chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons all-purpose flour
2 cups chicken broth
finely chopped fresh parsley leaves for garnish
steamed rice (recipe follows) as an accompaniment
For steamed rice:
1 tablespoon salt
2 cups unconverted long-grain rice
apple ginger chutney as an accompaniment

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.

SLOW-COOKER PORK AND APPLE CURRY



Slow-Cooker Pork and Apple Curry image

Here's a gentle curry dish that's sure to please American 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 5h45m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional
1/4 cup raisins
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. , Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. , Serve with rice if desired. 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

WARMING CHICKEN AND APPLE CURRY



Warming chicken and apple curry image

A fruity and flavoursome curry thats both sweet and spicy.

Provided by misstostevin

Time 1h5m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a pan. Dice the onions and fry for 2-3 minutes until softened. Add the garlic to the pan.
  • Chop the chicken into 1inch chunks and add to the pan with the apples. Cook on a medium heat until the chicken has sealed.
  • Pour in the mango chutney and chicken stock, and add the curry powder. Leave on a low heat for at least 30minutes.
  • Temper the milk by using some of the curry liquid to warm the milk. Remove the curry from the heat, add the milk and then bring the pan back to a low temperature. Cook for another 10minutes.
  • If the sauce is looking a little thin add a teaspoon of cornflour and cook gently for another 3 minutes to allow to thicken.
  • Serve with warm naan bread and rice.

AWESOME APPLE AND PORK CURRY



Awesome Apple and Pork Curry image

We love curry at our house, and I have tryed many different recipes...here's one I think you will really enjoy. The addition of apple mixed with the curry gives this dish, such a wonderful flavor...of course all spices can be adjusted to suit taste, and recipe may be easily doubled if desired...this dish is great served along side with raisin-green onion couscous.

Provided by Kittencalrecipezazz

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons oil
4 boneless pork chops
1 small onion, chopped
2 -3 cloves fresh minced garlic
1 -2 tart cooking apple, peeled and sliced
1 small red bell pepper, cut into thin strips
1/2 cup chicken stock
1 teaspoon cornstarch
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper
chopped parsley

Steps:

  • In a large saute pan, heat oil to med-high.
  • Cook pork chops until browned on both sides, and almost cooked through; remove from pan; set aside.
  • Over med heat, cook onion, garlic, apple, and red pepper strips for 2 minutes, or until softened.
  • Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1-2 minutes, or until slightly thickened.
  • Return pork chops to frypan; adjust seasoning with salt and pepper.
  • Cook for 1-2 minutes, or until heated through.
  • Serve pork chops with sauce, and sprinkle with fresh parsley.
  • Note: this recipe serves 4 people, if desired, all the ingredients can be doubled to feed more.

APPLE CHICKEN CURRY



Apple Chicken Curry image

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

4 boneless skinless chicken thighs (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium sweet red pepper, julienned
1 small onion, halved and thinly sliced
3 teaspoons curry powder
2 garlic cloves, minced
2 medium Granny Smith apples, cut into 3/4-inch pieces
1 cup frozen peas
1 cup light coconut milk
2 cups hot cooked brown rice

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

EASY APPLE CURRY



Easy Apple Curry image

I was fasting for Ekadasi the other day ( a fast where Hindus stay away from grains and beans) and was really hungry and needed to make something in a jiffy. I had only eaten apply curry once before, but devised my own recipe on the spot with fabulous results. This is quick and easy!

Provided by Sudika

Categories     Apple

Time 12m

Yield 4 serving(s)

Number Of Ingredients 11

4 granny smith apples (cored and cut in 2cm cubes)
1 teaspoon dried mango powder (aamchur, available in Indian spice shops)
1 teaspoon tamarind extract
1 teaspoon chili powder
1 whole green chili (optional for more heat)
2 cinnamon sticks
2 bay leaves
2 tablespoons butter
1 tablespoon gingerroot (fresh, grated)
1 teaspoon salt
2 tablespoons pecan nuts, broken

Steps:

  • Heat butter.
  • Add cinnamon, bay leaf and green chilli. Stir for few seconds, then toss in mango powder and chilli powder.
  • Stir again briefly, then add apples and tamarind.
  • Add a few tablespoons of water and close lid. Cook on medium-high heat for about 5 minutes.
  • Add salt and pecan nuts. Cook apples till all liquid is evaporated, they should be soft. Enjoy.
  • This dish would accompany any protein dish, like lentils or eaten with mashed potato for Ekadasi fasters.
  • Tip: Any other firm, slightly under ripe fruit can be used, like pears, pineapples and peaches. If your kids hate salad, its a gret way to serve them a 'cooked' salad.

Nutrition Facts : Calories 177, Fat 8.7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 645.9, Carbohydrate 27.3, Fiber 5.1, Sugar 19.7, Protein 1.2

CHICKEN CURRY WITH APPLES



Chicken Curry With Apples image

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

1 tablespoon canola oil
2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into small serving pieces
3 medium granny smith apples, cored and chopped
2 large yellow onions, sliced thinly or chopped
6 cloves garlic, minced or crushed
2 tablespoons curry powder, more to taste
1 1/2 teaspoons cumin
1/2 cup raisins
5 cups low-sodium low-fat chicken broth
salt and pepper
2 cups regular brown rice, uncooked (not instant)

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

APPLE CRISP - PERFECT AND EASY



Apple Crisp - Perfect and Easy image

I adapted this from a 50-year-old peach crisp recipe. Although it works well with peaches, it works even better with fresh, crisp cooking apples.

Provided by JoAnn Hague

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 6

2 ½ cups apples - peeled, cored, and sliced
1 cup sifted all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  • Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
  • Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 55.7 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 206.7 mg, Sugar 38.1 g

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From gastrofork.ca


CHICKEN CURRY WITH APPLE AND RAISINS - IRISH AMERICAN MOM
1 large onion chopped. 2 teaspoons garlic minced. 3 large chicken breasts cut into bite-size pieces. 1 cup plain yogurt. ⅓ cup tomato paste. 3 small granny smith apples diced. ½ cup golden raisins. 4 cups water reduce to 3 cups if you prefer a thicker curry. 1 tablespoon cilantro chopped to garnish if desired.
From irishamericanmom.com


LAMB CURRY WITH APPLES RECIPE | EATINGWELL
2 tablespoons curry powder, preferably Madras. 1 teaspoon paprika. ½ teaspoon ground cinnamon. 1 15-ounce can reduced-sodium beef broth. 1 pound cooked lamb meat from the leg, cut into 1/2-inch cubes (4 cups) ½ cup golden raisins. 2 tablespoons slivered crystallized ginger. Salt & freshly ground pepper, to taste.
From eatingwell.com


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