Apple And Chicken Curry Recipes

APPLE CHICKEN CURRY

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.

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.

APPLE CHICKEN

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.

CHICKEN CURRY WITH APPLES

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.

CHICKEN-AND-APPLE CURRY SOUP

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.

APPLE AND RAISIN CHICKEN CURRY

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.

CURRIED CHICKEN WITH APPLES

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.

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.

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.

WARMING CHICKEN AND APPLE CURRY

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.