Curried Peaches Recipe Recipe For Creamy

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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.

MOM'S CURRIED FRUIT



Mom's Curried Fruit image

This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!

Provided by Carrie

Categories     Side Dish     Curry Side Dish Recipes

Yield 9

Number Of Ingredients 9

1 (16 ounce) can sliced pears, well drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
2 (15 ounce) cans sliced peaches
1 (4 ounce) jar maraschino cherries
¼ cup packed brown sugar
¼ cup white sugar
3 teaspoons curry powder
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
  • Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h20m

Yield 4

Number Of Ingredients 4

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

Steps:

  • Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
  • Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
  • Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g

CURRIED CHICKEN AND PEACH SALAD



Curried Chicken and Peach Salad image

Make and share this Curried Chicken and Peach Salad recipe from Food.com.

Provided by Gay Gilmore

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons fat-free mayonnaise
6 tablespoons fat free sour cream
3/4 teaspoon sugar
3/4 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
8 cups torn bibb lettuce
2 cups cubed and cooked chicken
3 cups sliced and peeled peaches
16 leaves bibb lettuce
2 tablespoons pine nuts

Steps:

  • Combine the first 8 ingredients.
  • Add the torn lettuce, chicken and peaches and toss.
  • Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.

Nutrition Facts : Calories 139.4, Fat 4.5, SaturatedFat 0.6, Cholesterol 4.6, Sodium 204.5, Carbohydrate 23.6, Fiber 4.2, Sugar 16.3, Protein 4.8

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

GRILLED SALMON WITH PEACH CURRY AND COCONUT CREAM



Grilled Salmon With Peach Curry and Coconut Cream image

Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.

Provided by Gregory Gourdet

Categories     Fish     Salmon     Seafood     Summer     Backyard BBQ     Grill/Barbecue     Coconut     Ginger     Peach     Fruit     Orange Juice     Fourth of July     Father's Day     Labor Day     Memorial Day     Wheat/Gluten-Free

Yield Serves 6

Number Of Ingredients 16

For the Curry
3 tablespoons virgin coconut oil
2 garlic cloves, thinly sliced
1 tablespoon finely chopped ginger
1½ teaspoons kosher salt
1 tablespoon red curry paste, homemade or store-bought
2½ pounds ripe peaches, halved, pitted, and cut into 1-inch pieces
3 tablespoons finely chopped palm sugar or coconut sugar
2 cups freshly squeezed orange juice
For the Dish
1¾ cups well-shaken coconut cream
Six 5-ounce skin-on salmon fillets
1½ tablespoons avocado oil
2 teaspoons kosher salt
Jalapeño Oil, optional (see note)
Handful Thai basil leaves

Steps:

  • Make the curry
  • In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
  • Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
  • Make the dish
  • In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
  • Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
  • Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
  • Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.

CURRIED CHICKEN & PEACH SALAD



Curried Chicken & Peach Salad image

This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We've served this to friends over the years, and they always ask for the recipe. -Radelle Knappenberger, Oviedo, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 teaspoon curry powder
2 cups cubed cooked chicken breasts
1/2 cup chopped walnuts
1/4 cup raisins
2 medium peaches, sliced
1 package (5 ounces) spring mix salad greens

Steps:

  • Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

Nutrition Facts : Calories 286 calories, Fat 12g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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