Curried Peaches Recipes

MOM'S CURRIED FRUIT

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.

CURRIED CHICKEN WITH PEACHES

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.

CURRIED CHICKEN AND PEACHES

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.

"PEACHY" CURRIED RICE SALAD

Steps:

• Combine all ingredients and refrigerate for 1-2 hours for flavours to blend.
• If desired, mayo may be thinned with a little milk.

CURRIED FRESH PEACHES

Steps:

• Preheat oven to 350°. Place peaches in a 1-quart baking dish.MW In a small saucepan, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Stirring over medium-low heat, bring to a boil and boil for 1 minute or until thickened. Stir in butter and pour over fruit. Sprinkle coconut on top. Bake for 25 to 30 minutes or until coconut is lightly toasted and fruit is bubbly.MW To Microwave: In a 9-inch glass pie plate, place coconut. Microwave at 100% power (700 watts) for 4 minutes or until lightly browned, stirring every minute set aside. In a 2-cup glass measuring cup, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Microwave at 100% power for 2 minutes or until boiling and thickened, stirring twice. Stir in butter and pour over fruit. Microwave at 100% power for 5 minutes or until peaches are hot and bubbly, stirring once. Sprinkle with coconut. Cover with foil and let stand for 5 minutes.

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

CURRY CHICKEN WITH PEACHES

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.

CURRIED CHICKEN & PEACH SALAD

Steps:

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