Chicken Apple Curry Recipes

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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

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

APPLE AND RAISIN CHICKEN CURRY



Apple and Raisin Chicken Curry image

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

2 teaspoons curry powder
1 teaspoon turmeric
½ teaspoon coriander (ground)
½ teaspoon ginger (ground)
½ teaspoon cumin (ground)
½ teaspoon cinnamon (ground)
½ teaspoon cardamom
½ teaspoon chili powder
2 tablespoons butter
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)

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

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

CURRIED CHICKEN WITH APPLES



Curried Chicken with Apples image

I got this recipe from an Indian neighbor who shared her recipe with me and would even show me how to prepare them.-Janice Fakhoury, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 large sweet onion, halved and sliced
2 tablespoons canola oil
3 garlic cloves, minced
2 medium tart apples, peeled and sliced
1/2 cup water
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon minced fresh gingerroot
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the apples, water and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice.

Nutrition Facts : Calories 272 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 779mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

APPLE CURRY CHICKEN



Apple Curry Chicken image

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

2 whole boneless skinless chicken breasts, split (or use four de-boned fillets)
1 cup apple juice, divided
1/4 teaspoon salt
1 dash pepper
1 medium apple
1 medium onion
1 1/2 cups croutons
1/4 cup raisins
2 teaspoons brown sugar
1 teaspoon curry powder
3/4 teaspoon poultry seasoning
1/8 teaspoon garlic powder
2 slices apples (to garnish)
fresh thyme sprig (to garnish)

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 SOUP



Chicken-and-Apple Curry Soup image

This unique curry and apple soup recipe is one to keep you on the edge of your seat. Keep individual apple juice boxes on hands for recipes like this one.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 13

1 cup chopped celery
1 cup chopped carrots
0.5 cup chopped onion
1 tablespoon olive oil
1.5 cup chopped, unpeeled apples
2 teaspoon curry powder
0.5 teaspoon salt
0.5 teaspoon dried thyme, crushed or 1 tsp. fresh thyme leaves
2 14.5 ounce cans reduced-sodium chicken broth
0.25 cup apple juice
0.5 cup half-and-half or light cream
2 tablespoon all-purpose flour
1 pound chopped cooked chicken breast

Steps:

  • In a large saucepan cook celery, carrots, and onion in hot oil over medium heat 5 minutes. Stir in apples, curry powder, salt, and dried thyme. Cook and stir 3 to 4 minutes more or until apples are just tender. Stir in broth and apple juice. Bring to boiling; reduce heat.
  • In a screw-top jar combine the half-and-half and flour; shake well. Stir into saucepan. Cook and stir until slightly thickened and bubbly. Stir in chicken; heat through.
  • If desired, top each serving with fresh apple slices and snipped fresh thyme1.

Nutrition Facts : Calories 293 kcal, Carbohydrate 32 g, Cholesterol 73 mg, Protein 27 g, SaturatedFat 2 g, Sodium 817 mg, Sugar 10 g, Fat 6 g, UnsaturatedFat 3 g

CURRIED CHICKEN WITH APPLE



Curried Chicken With Apple image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

12 ounces whole onion or 11 ounces chopped, ready-cut onion
2 teaspoons canola oil
1 clove garlic
1 large stalk celery or 2 ounces chopped celery
1 large tart apple
8 ounces skinless, boneless chicken breasts
Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 cup no-salt-added chicken stock
1/8 teaspoon salt

Steps:

  • Chop whole onion.
  • Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
  • Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
  • Wash, dry and cut chicken into cubes.
  • Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
  • Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
  • Serve with cranberry chutney or chutney of choice.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 19 grams, TransFat 0 grams

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.

CROCK POT CHICKEN AND APPLES



Crock Pot Chicken and Apples image

If you're searching for an easy and delicious entrée recipe, this crock pot chicken and apples dish is fabulous made with curry powder, onion, and garlic.

Provided by Linda Larsen

Categories     Dinner     Entree     Lunch

Time 6h30m

Yield 6

Number Of Ingredients 12

1 cup apple cider
1/8 teaspoon ground nutmeg
1 tablespoon curry powder
2 tablespoons butter
1 medium onion (chopped)
2 garlic cloves (minced)
6 boneless, skinless chicken breasts
Salt and pepper to taste
3 Granny Smith apples (peel on but cored and thickly sliced)
2 tablespoons apple-cider vinegar
1/3 cup chicken broth
1 tablespoon cornstarch

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

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.

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