Green Apple Curry With Garlic Butter Rice Recipes

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CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

Make and share this Chicken and Apple Curry recipe from Food.com.

Provided by evelynathens

Categories     Curries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
3 lbs chicken, cut into serving pieces
2 celery ribs, chopped fine
1 large onion, chopped fine
2 cloves garlic, minced
2 granny smith apples, cored and chopped
1 red bell pepper, chopped
1 tablespoon curry powder (or to taste)
1/2 teaspoon cinnamon
1/2 teaspoon cumin
2 tablespoons all-purpose flour
2 cups chicken broth
finely chopped fresh parsley
cooked basmati rice

Steps:

  • Heat oil and 1 tblsp butter over moderately-high heat until foam subsides.
  • Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon.
  • Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened.
  • Add apples and cook 5 minutes.
  • Add bell pepper, curry, cinnamon and cumin and cook 1 minutes.
  • Stir in flour and cook over moderate heat 3 minutes.
  • Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender.
  • Transfer chicken to a plate with a slotted spoon.
  • Boil sauce 3-5 minutes, or until thickened slightly, and season.
  • Pour sauce over chicken and sprinkle with parsley.

CURRIED RICE WITH APPLES AND PEAS



Curried Rice With Apples and Peas image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1 cup converted rice
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1 medium-size apple, peeled, cored and cut into 1/4-inch cubes
2 teaspoons curry powder
Salt to taste
1 1/2 cups water
1 bay leaf
3/4 cup frozen peas that have been thawed under hot water

Steps:

  • Melt 1 tablespoon of the butter in a saucepan. Add the rice, onion, garlic, apple, curry powder and salt.
  • Cook briefly, stirring, but do not brown.
  • Add the water and bay leaf.
  • Bring to a boil, stirring. Cover tightly, and simmer for 17 minutes.
  • Remove from the heat. Add the peas and the remaining 1 tablespoon of butter. Fluff the rice with a fork.
  • Discard the bay leaf and serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 597 milligrams, Sugar 6 grams, TransFat 0 grams

GRANDMA'S APPLES AND RICE



Grandma's Apples and Rice image

LIKE MOST women of her generation, my husband's grandmother was a "no-measure cook". This recipe of hers suffered as it was handed down, so I made an effort to work out the kinks. Finally, my husband pronounced the results as good as he remembered, and we declared it the "official" recipe. -Joan Kasura, Silver Spring, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/4 cups uncooked brown rice
4 tablespoons butter, divided
2-1/2 cups chunky applesauce
1 cup diced peeled apples
1/4 cup packed brown sugar
1-3/4 teaspoons ground cinnamon, divided
Dash salt

Steps:

  • Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold.

Nutrition Facts : Calories 253 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 83mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.

GARLIC BUTTER RICE



Garlic Butter Rice image

I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,

Provided by AuntWoofieWoof

Categories     Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine)
1/2 cup white rice (or jasmine)
1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
1 1/2 cups water or 1 1/2 cups chicken broth
2 -3 tablespoons chopped garlic (or minced)

Steps:

  • Melt the butter or margarine in a 10" skillet over med-high heat.
  • Add the rice and stir.
  • Add the bouillon cube(s) and stir until softened or dissolved.
  • I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
  • Watch closely so that the rice does not start to brown.
  • You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
  • Add the water and stir.
  • Cover with a lid and bring it to a boil.
  • Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
  • This comes out better if it is "slow cooked".
  • Add the garlic and stir.
  • Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
  • There may still be some melted butter at the bottom of the skillet, but that is okay.
  • Stir well and turn the burner off.
  • Let the skillet sit on the burner until you are ready to serve the rice.

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

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