Fast Fruity Chicken Curry The All American Way Food

FRUITED CHICKEN CURRY

Steps:

• In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

FAST FRUITY CHICKEN CURRY. (THE ALL AMERICAN WAY)

Steps:

• Heat butter in wok or deep pan, add onions, garlic, chillies, turmeric, and coriander. Stir fry 2 minutes.
• Add chicken fry 1 min, add coconut milk, bring to boil. Lower heat and simmer 5 minutes.
• Add tomato, apple and banana, and sultanas. Cook for 10 mins on low heat. Add lemon juice and garam masala stir well and serve over boiled rice.

FRUITY CHICKEN CURRY

Steps:

• Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
• Add the chicken and mix. Leave to marinate for 20 minutes.
• Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
• Add the cloves and peppercorns and colour for 30 seconds.
• Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
• Add the apricots, cover and cook for a further 15 minutes.
• Serve with pilau rice and chutneys.

FAST CHICKEN CURRY

Steps:

• Heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft.
• Add the curry paste and cook while stirring for at least a minute.
• Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and cook over a low heat for 15 - 20 minutes.
• Remove from heat, season with salt and pepper and serve immediately over rice.

FAST CHICKEN CURRY WITH RED PEPPERS

Steps:

• Combine stock, cornstarch and salt; set aside.
• In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
• Transfer to plate.
• Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
• Add peppers; cook, stirring, for 2 minutes.
• Stir stock mixture and pour into skillet; bring to a boil.
• Cook, stirring, for 1 minute or until thickened.
• Add chicken and onions; cook, stirring for 2 minutes or until heated through.

FRUITY TURKEY CURRY

Steps:

• Here's something different to help use up leftover holiday turkey.
• Make this entire dish the night before, or first thing in the morning and then refrigerate all day; it tastes much better when reheated.
• In a large saucepan over medium heat, melt butter and saute onions, celery and apple slices until tender, but do not let brown.
• Sprinkle with the flour and curry powder and cook for 3 minutes, whisking occasionally.
• Add salt, pepper, dry mustard and bay leaf, then slowly pour in the chicken stock (or turkey stock if you were ambitious and made some).
• Turn the heat up and bring to a boil, then turn heat back down and simmer for 15 minutes, stirring occasionally.
• Remove bay leaf and add pineapple chunks and cream and cook for 2 minutes.
• Remove from heat, cover, and refrigerate; pour into a storage container if you don't want to refrigerate your pot too.
• Just before serving, return curry mixture to a large pot and stir in turkey meat.
• Cook over medium heat until completely heated through.
• Serve with rice.
• If you happen to have leftover cranberry sauce, goose it up with some raisins that have been plumped in hot water (or warm brandy) and some freshly grated ginger-- a sort of cheater chutney that uses up the cranberry sauce.