FRUITY CARIBBEAN CURRY
Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
- Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.
Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
FRUITED CHICKEN CURRY
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.
FAST FRUITY CHICKEN CURRY. (THE ALL AMERICAN WAY)
As it is not possible to buy all of the correct ingedients in the U.S. I have created a very simple and quick curry. No curry powder used, but an interesting flavour none the less. I've been cooking curry for almost 60 years, my wife says this is her favourite. Start to finish 20 mins, so good for those with hectic lives, even a child can cook this.
Provided by Brian Holley
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 626.5, Fat 23, SaturatedFat 18.1, Cholesterol 83.2, Sodium 207.3, Carbohydrate 80.1, Fiber 4.5, Sugar 67.4, Protein 28.6
CHICKEN IN CURRY SAUCE WITH FRUIT
This is a recipe from Austria. It's nothing like authentic curry dishes from India, but it is very nice, with a good curry taste that doesn't burn the palate. The fruit really makes the dish.
Provided by greenery
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 821, Fat 44.5, SaturatedFat 25.1, Cholesterol 166.1, Sodium 169.4, Carbohydrate 83.7, Fiber 4.4, Sugar 17, Protein 23.4
FRUITY CHICKEN SALAD
The amounts listed are only a guideline since I don't even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly! You could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture, if you are making this in advance then add in the diced apple just before serving. If you are a curry-lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture, I think you will be quite surprised at the taste! This is one of the best recipes for chicken salad!... For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad... your guests will rave!
Provided by Kittencalrecipezazz
Categories Chicken
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.
- In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.
- *NOTE* If making in advance add in apple just before serving.
Nutrition Facts : Calories 294.4, Fat 11, SaturatedFat 2.5, Cholesterol 72.7, Sodium 113.3, Carbohydrate 23.8, Fiber 2.4, Sugar 17.7, Protein 26.4
FRUITY CHICKEN CURRY
This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!
Provided by English_Rose
Categories Curries
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 164.2, Fat 7.2, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 26, Fiber 2.8, Sugar 20.3, Protein 1.4
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