Curried Apple Chicken Saute Recipes

CHICKEN AND APPLE CURRY

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.

SAUTEED CHICKEN WITH CURRIED APPLES

Steps:

• Trim breasts of fat.
• Season chicken with 1 tsp curry powder, salt and pepper.
• Heat 2 tbsp butter in a skillet on medium heat.
• Add sugar and apples.
• Saute until apples soften- about 8 minutes.
• Remove apples and add remaining 1 tbsp butter to pan.
• Add chicken breasts and remaining curry powder.
• Saute for 5 minutes on each side, or until golden.
• Pour in wine and bring to boil.
• Reduce liquid until only about 2 tbsps remain.
• Reduce heat.
• Add yogurt OR whipping cream.
• Simmer for 2 minutes.
• DO NOT LET THE YOGURT BOIL!
• When sauce is thickened and chicken juices run clear, stir in the apples.
• Sprinkle with chopped mint.
• Serves 4.

CURRIED SHRIMP AND APPLES

Steps:

• In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.

CURRY CHICKEN WITH APPLESAUCE

Steps:

• In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
• Add onions; sauté for about 10 minute.
• Add in ginger and garlic; sauté for 1 minute.
• Add in curry powder, cumin and cinnamon; sauté for 1 minute just to release flavors.
• Add in flour, yogurt and tomato paste, whisking until sauce is smooth (about 1 minute).
• Add in broth and applesauce; bring to a boil, reduce heat, simmer until the sauce thickens slightly, stirring occasionally (about 35 minutes).
• Add in chicken and peas to the sauce; simmer until the chicken is cooked through (about 10-15 minutes).
• Add in sour cream and coconut milk; reduce heat to medium-low, stir until the sauce thickens enough to coat a wooden spoon (about 3-4 minutes).
• Season with salt and pepper.

CURRIED APPLE CHICKEN SAUTE

Steps:

• 1. In a large skillet, over medium high heat, melt the butter. Season the chicken on both sides with salt and pepper. Cook for 3 minutes on each side, then transfer to a plate and keep warm.
• 2. Return the skillet to the heat, and add the onion,sauteing for about 4 minutes. Add the cinammon, paprika and curry powder. Saute for about 30 seconds more, then add the apples, tossing well to coat the apples with the seasoning. Cover the pan, reduce heat to low, and simmer for 5 minutes or until apples are tender but not mushy.
• 3. Uncover the pan and stir in the vinegar. In a small glass, mix the water and cornstarch, adding it to the pan. Stir and bring to a simmer. Return the chicken to the skillet, cover with the sauce, cover the skillet and cook for 6-8 minutes or until the sauce has thickened and the chicken is fully cooked.
• 4. Serve the chicken with the sauce spooned over it.

CURRIED CHICKEN WITH APPLE

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.

CURRIED APPLE SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).