Chickencurrywithapples Recipes

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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

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 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 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 AND BANANAS



Curried Chicken With Apples and Bananas image

Yes...you read right...bananas! I love this easy, creamy dish. Don't let the ingredients fool you...it's awesome! Recipe courtesy of the book by Dieticians of Canada: "Great food fast".

Provided by Taylors Mommy

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 -3 lb chicken, skin removed and cut into 6 pieces
1 cup onion, chopped
1 tablespoon garlic, minced
2 tablespoons curry powder
2 teaspoons turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 cup tart apple, diced and peeled
1 1/2 cups bananas, diced
1 1/2 cups tomatoes, diced
1 cup low-fat plain yogurt
salt

Steps:

  • In a large saucepan, heat 1 tbsp of the oil over med high heat.
  • Add half of the chicken pieces and cook, turning once, until brown. Repeat with the remaining oil and chicken.
  • Transfer chicken to a plate and set aside.
  • Reduce heat to medium and add onions and garlic; cook for 5 minutes or until soft.
  • Stir in curry powder, turmeric, cumin and coriander; saute for 1 minute.
  • Add apples, bananas, tomatoes and chicken stock.
  • Bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 5 minutes or until liquid is reduced by half.
  • Return chicken to pan and simmer for 30 minutes or until juices run clear.
  • Stir in yogurt; simmer for 15 minutes stirring occasionally.

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

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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