Curried Chicken And Shrimp With Apricot Brown Rice Recipes

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GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE



Grilled Skewered Shrimp with Apricot-Curry Glaze image

For a special yet simple entrée, try these full-of-flavor kabobs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons vegetable oil
3 tablespoons apricot preserves
1 1/2 tablespoons white wine vinegar
2 1/4 teaspoons Dijon mustard
2 1/4 teaspoons curry powder
1 1/4 teaspoons finely chopped garlic
1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
Shredded lettuce, if desired
Lemon wedges, if desired

Steps:

  • In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
  • Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
  • Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
  • Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g

APRICOT CHICKEN CURRY



Apricot Chicken Curry image

I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.

Provided by Katherine D

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h10m

Yield 4

Number Of Ingredients 15

8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced
½ cup chopped water chestnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
  • Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
  • Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
  • Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
  • Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g

CHICKEN CURRY WITH DRIED APRICOTS



Chicken Curry with Dried Apricots image

Provided by Juliet Hardesty

Categories     Chicken     Poultry     Sauté     Dinner     Apricot     Curry     Fall     Potluck     Bon Appétit     Indiana

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup chopped shallots
1 tablespoon Thai red curry paste*
1 tablespoon minced peeled fresh ginger
1 pound chicken tenders
2 14-ounce cans unsweetened coconut milk**
1/2 cup dried apricots, quartered
2 tablespoons purchased mango chutney
3/4 cup chopped fresh cilantro
Freshly steamed white rice

Steps:

  • Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
  • Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.
  • **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.

APRICOT CURRIED RICE WITH CHICKEN



Apricot Curried Rice with Chicken image

A easy & fast recipe I found in "Schoener Essen", a German cooking magazine. German food is often very mild, so if you like things with a little more kick, feel free to experiment with spicier ingredients.

Provided by HeatherFeather

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

250 g Minute Rice (amount is for uncooked)
1 large red bell pepper, seeded,cut in 2 cm pieces
1 bunch green onion, in 3 cm long slices
300 g fresh apricots, stoned and quartered
4 boneless skinless chicken breast halves (about 700 grams)
salt and pepper, to taste
canola oil (as needed)
4 tablespoons sweet and sour chili sauce
3 -4 teaspoons mild curry powder
200 ml clear vegetable stock
300 g frozen peas, thawed

Steps:

  • Cook rice and keep warm according to package directions.
  • Season chicken breasts with a little salt& pepper to taste.
  • Heat 2 tsp oil in a heated skillet.
  • Add chicken breasts and brown 3 minutes per side, then remove from the pan.
  • Spread chili sauce all over both sides of the chicken.
  • Place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 C on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take).
  • In the same pan you cooked the chicken in, heat another 2 tsp of oil.
  • Saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish.
  • Add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions.
  • Add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes.
  • Pour in the stock and bring to a boil.
  • Return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated.
  • Serve with the chicken.
  • Note*: If you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce.
  • In Germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from La Choy in the grocery stores in America- it has little bits of red bell pepper in it.

Nutrition Facts : Calories 503.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.4, Sodium 402.4, Carbohydrate 79, Fiber 8.9, Sugar 15.3, Protein 38.7

CURRIED RICE WITH CHICKEN AND SHRIMP



Curried Rice With Chicken And Shrimp image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, casseroles, one pot, main course

Time 45m

Yield Four servings

Number Of Ingredients 13

1 two-and-three-quarter-pound chicken, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
5 sweet green peppers, about one and one-quarter pounds
2 tablespoons butter
1 cup finely chopped onion
2 teaspoons finely minced garlic
3 tablespoons curry powder or to taste
1 bay leaf
1/2 cup dry white wine
1 cup rice, preferably "converted" and not instant
1 cup fresh, or canned, chicken broth
1/2 pound shrimp, shelled and deveined

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and set aside.
  • Core and seed the peppers. Cut them into one-inch cubes. There should be about four cups.
  • Heat the butter in a skillet, in which the chicken pieces will fit snugly, with a tight-fitting lid. Add the chicken and cook over moderately low heat, turning the pieces without browning, about five minutes.
  • Add the onion, garlic and curry powder, and cook, stirring, without browning, until the chicken is well coated with the curry. Add the green peppers and continue cooking, stirring often and turning the chicken pieces, about five minutes.
  • Add the bay leaf, wine and rice, and stir to blend.
  • Pour in the chicken broth and stir. Cover closely and cook over moderately low heat about 15 minutes. Add the shrimp, pushing them down into the rice. Cook about five minutes longer or until the rice is tender and most of the liquid absorbed.

Nutrition Facts : @context http, Calories 874, UnsaturatedFat 25 grams, Carbohydrate 57 grams, Fat 43 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 14 grams, Sodium 1452 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED APPLE CURRIED CHICKEN WITH RICE



Roasted Apple Curried Chicken with Rice image

Chicken is bathed in a spicy honey mixture, then slow roasted with apples, onion and rice to make a delicious meal with little actual work.

Provided by KIMBLOOMFIELD

Categories     Main Dish Recipes     Curries     Chicken

Time 5h15m

Yield 6

Number Of Ingredients 13

½ cup honey
¼ cup maple syrup
5 tablespoons curry powder
4 tablespoons ground nutmeg
4 tablespoons paprika
3 tablespoons cayenne pepper
3 tablespoons whole black peppercorns
1 (6 pound) whole chicken
3 apples, cored and diced
3 shallots
2 small onions
3 cups water
3 cups brown rice

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.
  • Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.

Nutrition Facts : Calories 1047.3 calories, Carbohydrate 131.9 g, Cholesterol 123 mg, Fat 36.2 g, Fiber 11.6 g, Protein 52.4 g, SaturatedFat 10.4 g, Sodium 131.3 mg, Sugar 43.7 g

APRICOT AND CURRIED CHICKEN SANDWICH



Apricot and Curried Chicken Sandwich image

Pack your lunch with an Apricot and Curried Chicken Sandwich. This unique Curried Chicken Sandwich is a delicious addition to lunch for work or school.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

2 cups chopped cooked chicken
1/4 cup finely chopped dried apricots
2 green onions, thinly sliced
1/2 cup MIRACLE WHIP Dressing
1/4 cup apricot preserves
2 tsp. curry powder
1/4 tsp. garlic powder
4 small naan bread, warmed

Steps:

  • Combine chicken, apricots and onions in large bowl.
  • Mix remaining ingredients except naan until blended. Add to chicken mixture; mix lightly. Refrigerate 1 hour.
  • Spoon chicken salad onto 1 side of each naan; fold in half.

Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

CURRIED CHICKEN AND SHRIMP WITH GRAPES



Curried Chicken and Shrimp With Grapes image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 boneless skinless chicken breasts, about 1 pound
1 pound medium-size shrimp
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chopped garlic
1/2 cup chopped celery
2 tablespoons curry powder
2 small ripe plum tomatoes, cut into small cubes
1 small banana, cut into 1/2-inch cubes
1 cup peeled and cubed apples
1 bay leaf
2 cups fresh or canned chicken broth
Salt and freshly ground pepper to taste
1 cup seedless white grapes
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Cut the chicken breasts into 8 to 10 strips about 1 1/2 inches long.
  • Shell and devein the shrimp. Rinse well and drain.
  • Heat 1 tablespoon of the butter in a small saucepan. Add the onion and garlic. Cook briefly and add the celery. Cook, stirring, for about 1 minute. Do not brown. Sprinkle with curry powder and stir. Add the tomatoes, banana, apples and bay leaf. Stir and add the broth, salt and pepper. Stir well to blend. Simmer 10 minutes.
  • Heat the remaining butter in a nonstick skillet and add the chicken, stirring. Cook for 3 minutes. Add the shrimp, salt and pepper. Cook, stirring, about 2 minutes. Meanwhile, remove the bay leaf and pour the curry mixture into the container of a food processor or blender. Blend to a fine texture. Add the grapes to the chicken mixture. Pour the curry sauce over it and stir to coat well. Bring to a simmer for about 2 minutes. Sprinkle with the coriander, stir and serve immediately.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 1193 milligrams, Sugar 14 grams, TransFat 0 grams

GINGER-APRICOT SHRIMP



Ginger-Apricot Shrimp image

Categories     Ginger     Onion     Sauté     Currant     Dried Fruit     Prune     Apricot     Shrimp     Carrot     Winter     Tamarind     Soy Sauce     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 18

12 dried apricot halves
12 pitted dried plums (prunes)
2/3 cup (or more) low-salt chicken broth
2 tablespoons soy sauce
1 tablespoon mango chutney, large pieces chopped
2 teaspoons tamarind concentrate*
1 teaspoon sugar
1 1/4 teaspoons ground cumin
1 1/4 teaspoons curry powder
1 1/4 teaspoons garlic powder
1/2 teaspoon cayenne pepper
3 tablespoons vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves, minced
1 teaspoon chopped peeled fresh ginger
1/2 cup matchstick-size strips peeled carrot
16 uncooked large shrimp, peeled, deveined
1 green onion, chopped

Steps:

  • Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.
  • Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl. DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saut until translucent, about 2 minutes. Add garlic and ginger and saut 30 seconds. Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes. Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick. Transfer to serving bowl. Sprinkle with green onion and serve.
  • *Tamarind concentrate is a dark, seedless paste (sometimes labeled tamarind paste) with a tart-sweet flavor; available at Middle Eastern and Indian markets and at some Asian markets.

CURRIED CHICKEN AND SHRIMP WITH APRICOT BROWN RICE



Curried Chicken and Shrimp with Apricot Brown Rice image

What a burst of flavors. I am not a fan of curry but I love this dish. Got this recipe off the net a long time ago but I am not sure where. Be sure to make the brown rice with the curry.

Provided by BoxOWine

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 cup medium grain brown rice
2 cups water
1/4 cup dried apricot, diced
2 teaspoons salt
1/2 lb jumbo shrimp, peeled and deveined
1 lb boneless chicken breast, cut into bite size pieces
1 teaspoon black pepper
4 teaspoons canola oil
1 small onion, minced
1 clove garlic, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons Madras curry powder
1 1/2 cups chicken broth
1 teaspoon cornstarch
3/4 cup coconut milk
1 tablespoon cilantro, chopped (optional)
bottled chutney sauce (Major Greys is great)

Steps:

  • MAKE RICE: Place rice in fine strainer and rinse thoroughly.
  • place rice in small saucepan, stir in water, apricots, and 1/3 of the salt.
  • Bring to a simmer, cover, and cook over very low heat until rice is tender, about 40 minutes.
  • Keep warm.
  • FOR CURRY: Season shrimp and chicken with remaining salt and pepper.
  • Heat half of the oil in large saute pan over medium high heat.
  • Add chicken and shrimp and cook until brown on all sides.
  • Cook in batches to keep from overcrowding the pan.
  • Remove from pan and reserve.
  • Add remaining oil to pan.
  • Add onion and cook until tender, about 3 minutes.
  • Add garlic and ginger, cook for 30 seconds.
  • Stir in curry powder, cook 15 seconds.
  • Stir in broth.
  • Return chicken and shrimp to pan, simmer until broth begins to bubble, about 1 minute (if you use smaller shrimp than jumbo, you may need to return them to the pan further along in the simmering to keep the from overcooking).
  • combine cornstarch and coconut milk in small bowl.
  • Using a fork, whisk until mixture is smooth.
  • Whisk coconut milk mixture into chicken.
  • Return to a simmer and cook, stirring constantly until thickened, about 5 minutes.
  • Stir in cilantro.
  • Serve curry over rice.
  • Pass chutney sauce.

Nutrition Facts : Calories 579.9, Fat 26.7, SaturatedFat 11.9, Cholesterol 144.1, Sodium 1850.1, Carbohydrate 46.4, Fiber 3, Sugar 5.8, Protein 38.5

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2022-06-07 General Tso's Pizza with Apricots CrazyCuizine. red bell pepper, chicken, sweet onion, pizza crust, cheese, green bell pepper, sliced and 1 more. Apricot Marinated Chicken. Swirling Flavors. salt, black pepper, mixed spice, olive oil, English mustard, soya sauce and 5 …
From yummly.com


APRICOT CURRIED RICE WITH CHICKEN RECIPE WITH INGREDIENTS FOR SLIME …
The collections area of ingredients or substance mixture for apricot with chicken rice curried, use in making healthy breakfast recipe, dinner ideas and healthy food. If you wish to search for similar apricot curried rice with chicken dish in the search area, and sort list, then ingredients are: Minute Rice; Red Bell Pepper; Green Onion; Fresh ...
From dinnerideaschicken.com


CURRIED CHICKEN OR SHRIMP - RECIPE | COOKS.COM
Saute onions with bell pepper. Season the chicken or shrimp with salt and pepper and batter with flour. Pan fry until brown on a medium flame. Add cooked chicken or shrimp to sauteed onions and bell pepper. Add 1 1/2 cups water and 1-3 teaspoons curry powder; simmer for 20-30 minutes on a low flame. Serve over rice.
From cooks.com


CURRIED RICE WITH CHICKEN OR SHRIMP - RECIPE | COOKS.COM
2 c. cooked long-grain white, brown or wild rice 2 tbsp. butter 1 med. onion 1/4 c. raisins 1 tsp. curry powder Salt Pepper 1 c. diced chicken 20 cooked shrimp, cleaned and deviened
From cooks.com


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