FRUITED CHICKEN CURRY
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.
CHICKEN CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
FRUITY CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!
Nutrition Facts : Calories 229.2 calories, Carbohydrate 12.3 g, Cholesterol 44.5 mg, Fat 14 g, Fiber 1.6 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 8.5 g
FRUITED CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g
FRUITED CHICKEN
"I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver," writes Rosemary Jarvis of Sparta, Tennessee. "It cooks while I'm away and smells heavenly when I walk in the door in the evening."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place onion and chicken in a 5-qt. slow cooker. Combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange zest and garlic; pour over chicken. Sprinkle with apricots and cranberries., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts :
FRUITY CHICKEN CURRY
This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!
Provided by English_Rose
Categories Curries
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
- Add the chicken and mix. Leave to marinate for 20 minutes.
- Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
- Add the cloves and peppercorns and colour for 30 seconds.
- Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
- Add the apricots, cover and cook for a further 15 minutes.
- Serve with pilau rice and chutneys.
Nutrition Facts : Calories 164.2, Fat 7.2, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 26, Fiber 2.8, Sugar 20.3, Protein 1.4
FRUITED CHICKEN CURRY IN A HURRY
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the rice according to the package directions.
- Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.
- Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.
- For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.
CHICKEN IN CURRY SAUCE WITH FRUIT
This is a recipe from Austria. It's nothing like authentic curry dishes from India, but it is very nice, with a good curry taste that doesn't burn the palate. The fruit really makes the dish.
Provided by greenery
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large, heavy skillet.
- Finely chop onion, and simmer in the butter until soft but not brown. Lower heat to medium.
- Cut all the fruit into small pieces. Add all fruit except the cut up bananas at this point.
- Stir gently until warmed through.
- Add the flour and stir until it's been incorporated, about one minute.
- Add curry and chicken broth.
- Add the bananas.
- Let simmer on low heat for five minutes.
- Add cream and stir.
- Add cooked shredded chicken breast.
- Let it all come back to a low simmer.
- Serve over rice.
Nutrition Facts : Calories 821, Fat 44.5, SaturatedFat 25.1, Cholesterol 166.1, Sodium 169.4, Carbohydrate 83.7, Fiber 4.4, Sugar 17, Protein 23.4
SIMPLE CHICKEN CURRY
Provided by Dorothy Vinson
Categories Chicken Fruit Quick & Easy Wheat/Gluten-Free Raisin Apple Curry Fall Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter with oil in heavy large skillet over medium heat. Add chicken and brown on both sides, about 5 minutes. Transfer to plate. Add onion and garlic to skillet and sauté until translucent, about 6 minutes. Stir in curry powder. Return chicken to skillet. Add apple, apricots and raisins. Add enough broth to just cover mixture. Season with salt. Cover and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to platter. Keep warm. Continue simmering fruit mixture until fruit is tender and sauce thickens, about 5 minutes. Spoon over chicken and serve with rice.
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