Curried Chicken With Pears Recipes

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15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS



15-Minute Indian Curry with Chicken and Peas image

This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 small yellow onion
2 tablespoons canola oil
Kosher salt
2 cloves garlic
2 tablespoons tomato paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 1/2 cups chicken stock
1 pound chicken tenders
1 cup frozen peas, thawed
1/2 cup full-fat plain Greek yogurt
4 pieces naan bread, warmed (see Cook's Note)

Steps:

  • Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
  • Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

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

CURRIED PEARS



Curried Pears image

Make and share this Curried Pears recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

1 (29 ounce) can pear halves, in juice
1/3 cup unsalted butter (or margarine)
3/4 cup dark brown sugar, firmly packed
2 teaspoons mild curry powder (more or less to taste)

Steps:

  • Drain pear halves and reserve 1/3 cup of the liquid.
  • Place pear halves in shallow, 1 1/2-quart, heat-resistant, glass baking dish.
  • In a small, heat-resistant, glass bowl, melt butter or margarine in microwave oven 30 seconds. Stir in reserved pear liquid, brown sugar and curry powder to taste.
  • Spread curry mixture over pears and heat, uncovered, in microwave oven 3-5 minutes or until heated through.
  • Serve warm with dollops of sour cream or plain yogurt, if desired.

Nutrition Facts : Calories 398.3, Fat 15.6, SaturatedFat 9.7, Cholesterol 40.6, Sodium 22.4, Carbohydrate 67.7, Fiber 3.6, Sugar 60, Protein 1

CURRIED CHICKEN WITH PEACHES



Curried Chicken with Peaches image

I'm always looking for recipes I can prepare ahead of time. The chicken chunks bask for hours in snappy spices and seasonings, giving this recipe a lot of pizzazz...and the peaches round out the amazing flavors. -Heidi Martinez Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 4 servings.

Number Of Ingredients 14

1 broiler/fryer chicken (3 pounds), cut up
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (29 ounces) sliced peaches
1/2 cup chicken broth
2 tablespoons butter, melted
1 tablespoon dried minced onion
2 teaspoons curry powder
2 garlic cloves, minced
1/4 teaspoon ground ginger
3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup raisins
Toasted sweetened shredded coconut, optional

Steps:

  • Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.

Nutrition Facts : Calories 423 calories, Fat 15g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 360mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 39g protein.

CHICKEN WITH CARAMELIZED PEARS



Chicken with Caramelized Pears image

Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium red onion, halved and thinly sliced
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/2 cup balsamic vinaigrette
1/2 teaspoon dried thyme
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.

ROASTED CHICKEN AND PEARS



Roasted Chicken and Pears image

The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h25m

Number Of Ingredients 11

1 large parsnip (8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths
1 large white turnip (1 pound), peeled and cut into 1-inch chunks
2 small red onions, cut into 1-inch-wide wedges
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon dried thyme
Coarse salt and ground pepper
2 tablespoons chopped fresh parsley
4 chicken drumsticks and 4 thighs (about 2 pounds total)
1 tablespoon honey
3 firm, ripe Bosc pears (about 1 1/2 pounds total), halved, cored, and cut into 1/2-inch-thick wedges

Steps:

  • Preheat oven to 375 degrees. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and 1/2 teaspoon thyme; season with salt and pepper.
  • In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
  • Meanwhile, in a small bowl, combine honey and remaining tablespoon oil. Remove baking sheet from oven; add pears, and toss with vegetables to combine. Brush top of chicken pieces with honey mixture; roast 30 minutes more or until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 175 degrees. Serve immediately.

CITRUSY ROAST CHICKEN WITH PEARS AND FIGS



Citrusy Roast Chicken With Pears and Figs image

This juicy, citrus-scented chicken is a perfect dish for that shoulder season between summer and fall, when pears and figs overlap in the market, and evenings cool down enough to turn on the oven. As the chicken roasts, its skin crisps and its fat renders, flavoring the caramelizing fruit in the pan. Before it's served, everything is topped with a garlicky orange relish flecked with parsley and drizzled with sherry vinegar. It's a sweet and savory meal that's simple enough for a weeknight (if you can marinate the chicken the night before), yet festive enough for guests.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

3 garlic cloves
1 large orange
1 tablespoon finely chopped fresh rosemary, plus 2 whole sprigs
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
8 seckel pears, halved and cored (or use 4 small ripe Bartlett, Anjou or other pears, quartered)
8 ounces ripe fresh figs (4 to 6 figs), halved lengthwise
Sherry vinegar, for serving
Flaky sea salt, for serving
1/2 cup parsley leaves, coarsely chopped, for serving

Steps:

  • Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
  • In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
  • Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
  • Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
  • Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
  • Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
  • Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
  • To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

The is one of my favorite recipes. My fiancee has me make this for quite often!

Provided by vakatik

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 ½ tablespoons curry powder
1 teaspoon coarse salt
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
¾ cup fat-free chicken broth
½ cup plain fat-free Greek yogurt

Steps:

  • Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  • Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  • Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  • Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g

CURRIED CHICKEN WITH PEARS



Curried Chicken With Pears image

From RealSimple Magazine. Chicken can be substituted for 2 pork tenderloins, halved (1 1/2 to 2 pounds), or 1 1/2 pounds skinless salmon fillet (4 pieces).

Provided by CarrieQuiteContrary

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
4 boneless skinless chicken breast halves
2 fresh pears, unpeeled, cored, and cut into eighths
1 onion, sliced
1 tablespoon curry powder
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon ketchup

Steps:

  • In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the meat or fish in a single layer. Cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
  • Add the pears and cook, stirring, for about 2 minutes; remove from the skillet.
  • Add the onion and the remaining oil to the skillet and cook until soft, stirring occasionally, about 2 minutes. Stir in the curry powder and flour. Add the broth and ketchup and heat to boiling.
  • Return the meat or fish and pears to the pan and coat with the sauce. Reduce heat to medium-low and simmer, covered, 15 to 20 minutes for the chicken, 25 to 30 minutes for the pork, or 10 minutes for the salmon. Season with salt and pepper to taste and divide among 4 plates.

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA



Sheet-Pan Roasted Chicken With Pears and Arugula image

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack in the center.
  • Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
  • Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

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