APPLE AND RAISIN CHICKEN CURRY
Apples and raisins add a deliciously sweet flavor to this spicy curry.
Provided by Irish American Mom
Categories Main Course
Time 1h30m
Number Of Ingredients 18
Steps:
- Combine the spices and mix well together.
- Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
- Add the spices. Cook for 5 minutes, stirring to prevent sticking.
- Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
- Blend the yogurt and tomato paste together and add to the chicken mixture.
- Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
- Add the apples and raisins and simmer for an additional 10 to 20 minutes.
- Serve over hot cooked rice. Garnish with chopped cilantro if desired.
Nutrition Facts : Calories 291 kcal, Carbohydrate 28 g, Protein 27 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 313 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
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
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
GREEN APPLE CURRY WITH GARLIC BUTTER RICE
Jamaican curry and yellow rice have always been one of my favorites. I had some granny smith apples in the fridge so I added them to my standard curry chicken leg recipe. It's really spicy and most of the measurements are estimates because I'm not a measurer at all so the flavor can be modified to suit your family's palate....
Provided by Careema Bell
Categories Chicken
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400. Add chicken, cubed apples, and onion to a dutch oven or large baking dish. Coat ingredients with olive oil and add all seasonings coating the chicken, apples and onions evenly
- 2. Bake at 400 for 45 minutes
- 3. Remove chicken pieces and place in a skillet to brown on medium/high heat for about 6 minutes.
- 4. While the chicken is browning prepare your rice as directed. Add the melted butter and sauteed garlic before allowing the rice to rest. You may also want to add some curry powder to tie the flavor in.
- 5. Add 1/2 cup coconut milk to the onion and apple mixture. Add more or less seasoning to taste and cook over medium/heat until the coconut milk is heated through.(Sauce does not need to be thickened unless you prefer it that way)
- 6. Return the chicken pieces to the curry sauce and serve over rice! I usually serve this alone or with fried plantain or black beans.
- 7. If you choose not to use the coconut milk, you can keep the apple/onion curry on low heat until the chicken browns or brown it right in the dutch oven on the stovetop.
APPLE CURRY CHICKEN
Make and share this Apple Curry Chicken recipe from Food.com.
Provided by _Pixie_
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan and saute the curry powder, apple and onion until the onion is transparent Add the soup and cream and combine.
- Reduce heat to lowest setting.
- Salt and paprika the chicken and place the pieces in a layer on a shallow buttered baking pan.
- Pour the sauce evenly over the chicken and bake uncovered at 350 for 60 minutes (or until chicken is very tender).
CURRIED APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
APPLE PEPPER CHICKEN
I found this recipe in our news paper. It has a savory sauce, not to sweet with a hint of heat. I use Braswell's Red Pepper Jelly, and I find this in the jams and jelly section of my local grocery store. I serve this over Uncle Ben's long grain rice.
Provided by Sandy Doenges
Categories Chicken Breast
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry with a paper towel. Combine flour, lemon pepper seasoning and garlic powder in a shallow bowl or a ziplock bag. Dredge chicken in the flour mixture and coat well.
- Heat oil in a large skillet. brown chicken and remove from pan.
- Add onions to the pan and cook until tender. Add apple juice and jelly. Cook and stir until jelly melts and sauce thickens.
- Add chicken and apple slices back into the pan. Cover and reduce heat to low. Cook 30 minutes or until chicken is completely done and apple slices are tender.
Nutrition Facts : Calories 459.3, Fat 8.5, SaturatedFat 1.3, Cholesterol 68.4, Sodium 392, Carbohydrate 69, Fiber 2.1, Sugar 46.3, Protein 28.5
CHICKEN CURRY WITH APPLES
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
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
GRANNY SMITH APPLE CURRY CHICKEN
A friend of mine from college helped me make this dish, although I was looking for something more spicier, this turned out to be very tasty. He knew I liked curries and he being from Pakistan - who better to teach me. Now every time I make this dish I remember my good friend Ahsad Khan, God rest his soul, he passed away in 94.
Provided by Mr Dan1960
Categories Curries
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy pot heat 2 tablespoons of the oil over medium high heat, add the meat in small batches and salt and pepper to taste,saute the meat until it is browned on all sides. Remove the meat to a plate. To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the chicken breast to the pot, add the tomatoes and their liquid, chicken broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
- To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months.
- To reheat: Thaw the curry in the refrigerator. Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve with rice.
APPLE CURRY CHICKEN
A different chicken dish! I've also taken the 'crouton' mixture, and used it for stuffing a roasted bird--also excellent. Don't worry about being too exact with 3/4 and 1/8 teaspoons, I just throw it in by feel. also, curry powder, poultry seasoning, you get different brands and types in different countries, use a mild to medium curry powder, whatever you prefer. From "Cooking Class Cookbook"
Provided by Karen Elizabeth
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Lightly grease 1 quart (1L) round baking dish.
- Arrange uncooked chicken breasts in single layer in prepared dish.
- Combine 1/4 cup apple juice, salt and pepper, in a small bowl. Brush all of juice mixture over chicken.
- Apple: Peel if preferred-not mandatory. Cut lengthwise into quarters, remove stem, core and seeds. Chop into 1/2 pieces, place in large bowl.
- Onion: Chop coarsely, toss chopped onion with apple pieces.
- Stir croutons, raisins, brown sugar, curry, poultry seasoning and garlic powder into apple-onion mixture. Toss with remaining 3/4 cup apple juice.
- Spread crouton mixture over chicken.
- Cover with foil or lid; bake 45 minutes or until chicken is tender.
- Garnish if desired.
Nutrition Facts : Calories 272.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 68.4, Sodium 305.9, Carbohydrate 33, Fiber 2.4, Sugar 19.1, Protein 29.4
CHICKEN AND APPLE CURRY
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.
MULLIGATAWNY - CURRIED CHICKEN AND APPLE SOUP
Mulligatawny is a hearty curry flavored soup that's filled with tender chicken, apples, and rice. It's a healthy and delicious meal for any day of the week.
Provided by Carissa Serink
Categories Soup
Time 55m
Number Of Ingredients 18
Steps:
- Heat the canola oil in a dutch oven over medium high heat. Add onion, carrots, celery, and salt and cook until soft, about 5 minutes. Add the chicken, and cook until no longer pink, 3-5 minutes. Stir in the garlic, curry powder, chili powder, cumin, and pepper and cook until fragrant, about 1 minute.
- Add the chicken broth, tomatoes and rice, and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the apples and continue to cook for 15 more minutes. Remove soup from heat and stir in the yogurt, cilantro, and lemon juice.
Nutrition Facts : ServingSize 1 Serving, Calories 260 kcal, Carbohydrate 27 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 65 mg, Sodium 960 mg, Fiber 3 g, Sugar 9 g
MULLIGATAWNY
Provided by Ree Drummond : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
- Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!
CROCK POT CHICKEN AND APPLES
Steps:
- Gather the ingredients.
- In a small shallow bowl, combine the apple cider, nutmeg, and curry powder and set aside.
- In a small microwave-safe dish, combine the butter, onion, and garlic. Microwave on high for 1 to 2 minutes or until the onion is softened. Place this mixture in the bottom of a 3- to 4-quart slow cooker.
- Dip each chicken breast into the reserved apple-cider mixture to coat and then place them in the crock pot over the onion mixture. Pour any remaining apple-cider mixture over the chicken. Add salt and pepper to taste.
- Cover the slow cooker and cook on low for 5 to 6 hours or until the chicken is almost cooked. Add the sliced apples and cook for 40 to 50 minutes longer on low or until the apples are tender and the chicken is thoroughly cooked to 165 F as measured by a reliable meat thermometer.
- Remove the chicken and apples to a serving plate and cover with aluminum foil to keep warm.
- To make the sauce, whisk together the vinegar, broth, and cornstarch in a small bowl until well mixed and lump free and stir into the liquid in the crock pot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, about 10 to 15 minutes. Pass the sauce separately at the table.
- Enjoy!
Nutrition Facts : Calories 303 kcal, Carbohydrate 16 g, Cholesterol 112 mg, Fiber 3 g, Protein 38 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 10 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
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