Curried Chicken And Peaches Recipes

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CURRIED CHICKEN AND PEACHES



Curried Chicken and Peaches image

Curry flavored rice topped with chicken, peach preserves and veggies give you scrumptious skillet dinner for four.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1 cup uncooked basmati rice
1 pound boneless, skinless chicken breast halves
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
1 medium red bell pepper, cut into 1/2-inch pieces
3/4 cup white grape-peach or apple juice
6 green onions, cut into 1/2-inch pieces (1/2 cup)
2 tablespoons peach preserves
1 medium peach, peeled, sliced and cut crosswise in half

Steps:

  • Cook rice as directed on package.
  • While rice is cooking, cut chicken into 3/4-inch pieces. Mix flour, curry powder and salt in medium bowl. Add chicken; toss to coat. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add chicken; stir-fry 4 to 6 minutes or until brown.
  • Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
  • Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.

Nutrition Facts : Calories 395, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

CURRY CHICKEN WITH PEACHES



Curry Chicken With Peaches image

A recipe listed on the Crock-Pot website. The original has raisins but I've left those out in order to make it work for the Fat Flush Plan, Phase 2.

Provided by Woowoose

Categories     Chicken

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 lbs chicken breasts
2 fresh peaches, skinned and sliced (reserve 8 slices for garnish)
2 tablespoons lemon juice
2 shallots, thinly sliced
2 teaspoons grated gingerroot
2 garlic cloves, minced
1 teaspoon curry powder
2 teaspoons cumin
1/2 teaspoon whole cloves
3/4 cup chicken stock
1 tablespoon cider vinegar
1 teaspoon cayenne pepper

Steps:

  • Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
  • Transfer chicken to Crock-Pot and top with peaches and shallots.
  • Toss the remaining 8 peach slices with lemon juice and refrigerate.
  • Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
  • Cook on High for 3 - 3 1/2 hours.
  • When finished garnish the chicken with the reserved peaches.
  • * To skin a peach, either use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10 - 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.

Nutrition Facts : Calories 238.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 73.3, Sodium 106, Carbohydrate 5.2, Fiber 0.6, Sugar 2.6, Protein 24.8

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