Indian Style Chicken With Apples Recipes

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INDIAN STYLE CHICKEN WITH APPLES



Indian Style Chicken with Apples image

This is an unusual, highly flavored dish. It tastes wonderful served over white rice.

Provided by MEGAMUFFIN-MEGATRON

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into strips
1 large sweet onion, diced
2 Granny Smith apples - peeled, cored and sliced
1 red bell pepper, seeded and sliced into strips
1 tablespoon red curry paste
1 teaspoon ground cinnamon
½ cup chicken broth
1 cup plain yogurt
salt and pepper to taste

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown, 5 to 10 minutes. Remove from the skillet and set aside.
  • Add the onion and apple to the skillet and reduce the heat to medium. Cook and stir until the onions are translucent, about 8 minutes. Add the bell pepper; continue to cook and stir for another 5 minutes. Season with curry paste and cinnamon; cook for a few more minutes to intensify the flavors.
  • Stir in the chicken broth and yogurt. Return chicken to the skillet and simmer for a few minutes to heat through. Remove from the heat, season to taste with salt and pepper, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 19.6 g, Cholesterol 75.6 mg, Fat 11.6 g, Fiber 2.9 g, Protein 30.6 g, SaturatedFat 2.6 g, Sodium 180.9 mg, Sugar 14.5 g

CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

3 tablespoons butter
2 small onion, chopped
2 apples - peeled, cored and finely chopped
3 tablespoons all-purpose flour
1 tablespoon curry powder
8 skinless, boneless chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
  • Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g

INDIAN APPLEOUS 500



Indian Appleous 500 image

This healthy curry dish is the perfect high-performance fuel! For a different flavor, substitute fresh mango for the apple. Adapted from Eat, Shrink & Be Merry.

Provided by FLKeysJen

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

12 boneless skinless chicken thighs, each thigh cut in half (about 2 1/4 lbs)
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons minced garlic
1 1/2 teaspoons curry powder
1 1/2 teaspoons chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 (14 ounce) can light coconut milk
1/4 cup mango chutney
1 lemon, zest of, only
1/2 teaspoon salt
1 cup peeled cored and chopped golden delicious apple (aim for 1-inch pieces, any smaller and they turn to mush)
1/2 cup frozen green pea
2 tablespoons minced fresh cilantro
non-fat cooking spray

Steps:

  • Spray large, deep skillet with cooking spray and place over medium-high heat; add chicken pieces and cook until lightly until both sides are lightly browned, about two minutes per side. Remove chicken and keep warm.
  • Add onions, red pepper and garlic to the same skillet. Cook and stir until vegetables begin to soften, about three minutes. Add curry powder, chili powder, turmeric and cinnamon. Cook and stir for one more minute. Add coconut milk, mango chutney, lemon zest and salt. Mix well. Stir in chicken pieces and apples. Cover and simmer over low heat for 15 minutes. Add peas and cilantro. Simmer, uncovered, for five more minutes.
  • Serve hot on a bed of basmati rice.

Nutrition Facts : Calories 216.8, Fat 5.8, SaturatedFat 1.4, Cholesterol 114.5, Sodium 350.6, Carbohydrate 11.2, Fiber 3.1, Sugar 5.5, Protein 29.1

CHICKEN CURRY WITH APPLES



Chicken Curry With Apples image

Make and share this Chicken Curry With Apples recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 1h32m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into small serving pieces
3 medium granny smith apples, cored and chopped
2 large yellow onions, sliced thinly or chopped
6 cloves garlic, minced or crushed
2 tablespoons curry powder, more to taste
1 1/2 teaspoons cumin
1/2 cup raisins
5 cups low-sodium low-fat chicken broth
salt and pepper
2 cups regular brown rice, uncooked (not instant)

Steps:

  • In a large non-stick pot, heat canola oil.
  • Salt and pepper the chicken, and brown it in oil.
  • Remove chicken.
  • Add apples, onions, garlic, curry and cumin.
  • Saute, stirring, 5 minutes.
  • Add broth and raisins.
  • Bring to a boil.
  • Add rice and chicken.
  • Cover, reduce heat and simmer until rice is tender, about 60 minutes.
  • Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.

Nutrition Facts : Calories 403.5, Fat 6.5, SaturatedFat 1.1, Cholesterol 72.6, Sodium 139.9, Carbohydrate 57.7, Fiber 4.8, Sugar 14.5, Protein 29.1

CHICKEN, LEEK AND APPLE STEW



Chicken, Leek and Apple Stew image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 19

8 chicken thighs (2 to 2 1/2 pounds)
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons unsalted butter, softened
1 tablespoon vegetable oil
2 tablespoons all-purpose flour, plus additional for dredging
3 leeks (white and green parts), halved lengthwise, sliced into thick half circles, and well rinsed (see Know-How, below)
1/2 teaspoon celery seeds
1/4 cup dry white vermouth
1 cup chicken broth, homemade, or low-sodium canned
1/2 cup apple cider
4 sprigs fresh thyme
2 firm cooking apples, such as Golden Delicious, cored and diced
Parslied Egg Noodles, recipe follows, optional
Kosher salt
1 12-ounce package wide egg noodles
4 to 6 tablespoons cold unsalted butter, cut into bits
3 tablespoons chopped flat-leaf parsley
Freshly ground pepper

Steps:

  • 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
  • 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
  • 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.

Nutrition Facts : Calories 867, Fat 34 grams, SaturatedFat 15.5 grams, Cholesterol 246 milligrams, Sodium 904 milligrams, Carbohydrate 96 grams, Fiber 6.5 grams, Protein 45 grams

INDIAN SPICED CHICKEN AND CHUTNEY



Indian Spiced Chicken and Chutney image

Add something tasty to your family's Indian dinner! Enjoy this chicken marinated with spicy yogurt and topped with mango chutney - served with rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons grated gingerroot
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cloves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup purchased mango chutney
Hot cooked basmati rice or regular long-grain white rice, if desired

Steps:

  • In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
  • In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.

Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g

CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY



Chicken Curry with Green Apple and Coconut Chutney image

Categories     Chicken     Poultry     Rice     Bake     Sauté     Apple     Coconut     Curry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 30

Chutney
1 fresh coconut
1 teaspoon cumin
1 pound Granny Smith apples
2 tablespoons fresh lemon juice
1/2 large bunch cilantro, stemmed
2 serrano or jalapeño chilies, seeded, stemmed, halved
2 garlic cloves, each cut in half
3/4 teaspoon salt
Chicken Curry
9 large garlic cloves
2 serrano or jalapeño chilies, seeded, stemmed, halved
1 3-inch-long piece fresh ginger, peeled, coarsely chopped
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tablespoons plus 1 cup water
1 4-inch-long cinnamon stick, broken in half
5 whole cardamom pods, cracked
1 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
3 small bay leaves
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 pound tomatoes, minced
1 1/2 teaspoons salt
2 3-pound chickens, each cut into 8 pieces, skinned
3 cups white rice, cooked
1/4 cup chopped fresh cilantro

Steps:

  • For Chutney:
  • Preheat oven to 375°F. Pierce the "eyes" of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
  • Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.
  • Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
  • For Curry:
  • With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
  • Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.

INDIAN BARBEQUE CHICKEN



Indian Barbeque Chicken image

Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring.

Provided by SHECOOKS2

Categories     World Cuisine Recipes     Asian     Indian

Time 9h

Yield 6

Number Of Ingredients 12

3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
⅓ cup chopped fresh cilantro
2 teaspoons paprika
½ teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced

Steps:

  • Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
  • Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  • Preheat grill for medium heat.
  • Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 10.5 g, Cholesterol 101.9 mg, Fat 19.5 g, Fiber 1.6 g, Protein 36.1 g, SaturatedFat 5.7 g, Sodium 1164.9 mg, Sugar 6.1 g

CHICKEN AND APPLE CURRY



Chicken and Apple Curry image

Categories     Chicken     Ginger     Rice     Steam     Apple     Curry     Fall     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 19

2 tablespoons vegetable oil
3 tablespoons salted butter
a 3 1/2-pound chicken, cut into serving pieces
2 ribs of celery, chopped fine
1 large onion, chopped fine
2 garlic cloves, minced
2 Granny Smith apples
1 red bell pepper, chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons all-purpose flour
2 cups chicken broth
finely chopped fresh parsley leaves for garnish
steamed rice (recipe follows) as an accompaniment
For steamed rice:
1 tablespoon salt
2 cups unconverted long-grain rice
apple ginger chutney as an accompaniment

Steps:

  • In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
  • To make steamed rice:
  • In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

APPLE CHICKEN CURRY



Apple Chicken Curry image

When she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. -Dawn Elliott, Greenville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken thighs (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium sweet red pepper, julienned
1 small onion, halved and thinly sliced
3 teaspoons curry powder
2 garlic cloves, minced
2 medium Granny Smith apples, cut into 3/4-inch pieces
1 cup frozen peas
1 cup light coconut milk
2 cups hot cooked brown rice

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan., Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt., Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice.

Nutrition Facts : Calories 435 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic exchanges

CURRIED CHICKEN WITH APPLE



Curried Chicken With Apple image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

12 ounces whole onion or 11 ounces chopped, ready-cut onion
2 teaspoons canola oil
1 clove garlic
1 large stalk celery or 2 ounces chopped celery
1 large tart apple
8 ounces skinless, boneless chicken breasts
Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 cup no-salt-added chicken stock
1/8 teaspoon salt

Steps:

  • Chop whole onion.
  • Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
  • Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
  • Wash, dry and cut chicken into cubes.
  • Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
  • Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
  • Serve with cranberry chutney or chutney of choice.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 19 grams, TransFat 0 grams

APPLE MULLIGATAWNY SOUP ( CHICKEN )



Apple Mulligatawny Soup ( Chicken ) image

Make and share this Apple Mulligatawny Soup ( Chicken ) recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tablespoon minced gingerroot
2 garlic cloves, minced
1 tablespoon curry paste
salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced granny smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander

Steps:

  • In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
  • Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
  • Pour in coconut milk and chicken stock and bring to a boil.
  • Add squash and reduce heat to simmer for 15 minutes.
  • Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
  • Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.

Nutrition Facts : Calories 465.8, Fat 23.1, SaturatedFat 13.8, Cholesterol 56.1, Sodium 323.6, Carbohydrate 44.3, Fiber 7.8, Sugar 24.4, Protein 24.5

CURRIED CHICKEN WITH APPLES



Curried Chicken with Apples image

I got this recipe from an Indian neighbor who shared her recipe with me and would even show me how to prepare them.-Janice Fakhoury, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 large sweet onion, halved and sliced
2 tablespoons canola oil
3 garlic cloves, minced
2 medium tart apples, peeled and sliced
1/2 cup water
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon minced fresh gingerroot
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the apples, water and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice.

Nutrition Facts : Calories 272 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 779mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

APPLE CURRY CHICKEN



Apple Curry Chicken image

A different chicken dish! I've also taken the 'crouton' mixture, and used it for stuffing a roasted bird--also excellent. Don't worry about being too exact with 3/4 and 1/8 teaspoons, I just throw it in by feel. also, curry powder, poultry seasoning, you get different brands and types in different countries, use a mild to medium curry powder, whatever you prefer. From "Cooking Class Cookbook"

Provided by Karen Elizabeth

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 whole boneless skinless chicken breasts, split (or use four de-boned fillets)
1 cup apple juice, divided
1/4 teaspoon salt
1 dash pepper
1 medium apple
1 medium onion
1 1/2 cups croutons
1/4 cup raisins
2 teaspoons brown sugar
1 teaspoon curry powder
3/4 teaspoon poultry seasoning
1/8 teaspoon garlic powder
2 slices apples (to garnish)
fresh thyme sprig (to garnish)

Steps:

  • Preheat oven to 350°F (180°C). Lightly grease 1 quart (1L) round baking dish.
  • Arrange uncooked chicken breasts in single layer in prepared dish.
  • Combine 1/4 cup apple juice, salt and pepper, in a small bowl. Brush all of juice mixture over chicken.
  • Apple: Peel if preferred-not mandatory. Cut lengthwise into quarters, remove stem, core and seeds. Chop into 1/2 pieces, place in large bowl.
  • Onion: Chop coarsely, toss chopped onion with apple pieces.
  • Stir croutons, raisins, brown sugar, curry, poultry seasoning and garlic powder into apple-onion mixture. Toss with remaining 3/4 cup apple juice.
  • Spread crouton mixture over chicken.
  • Cover with foil or lid; bake 45 minutes or until chicken is tender.
  • Garnish if desired.

Nutrition Facts : Calories 272.8, Fat 2.5, SaturatedFat 0.6, Cholesterol 68.4, Sodium 305.9, Carbohydrate 33, Fiber 2.4, Sugar 19.1, Protein 29.4

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From indianfoodforever.com


AUTHENTIC INDIAN CHICKEN CURRY RECIPE - EASYCOOKINGWITHMOLLY
Cover the nonstick with lid and cook together till tomatoes and onions gets tender and brown for 4 minutes on low flame. (Saute in between to avoid burning or over-browning) Stir in the …
From easycookingwithmolly.com


INDIAN CHICKEN CURRY WITH EVAPORATED MILK (EASY RECIPE)
2017-02-09 Add the chicken and cook for 3-4 minutes until almost cooked through. Stir in the crushed tomatoes. Bring mixture to a boil, then reduce the heat to low, cover and simmer for …
From everydayeasyeats.com


CHICKEN LOLLIPOP RECIPE - SWASTHI'S RECIPES
2015-07-07 Whisk it well with a fork. Add 1 ¼ cup water and ¼ tsp salt. Then add chicken to the butter milk. Always cover the chicken container and wrap with a few disposable plastic bags. …
From indianhealthyrecipes.com


CHICKEN CURRY RECIPE - SWASTHI'S RECIPES
2021-07-09 Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a …
From indianhealthyrecipes.com


CHICKEN CURRY WITH APPLE AND RAISINS - IRISH AMERICAN MOM
2014-02-13 2 teaspoons garlic minced. 3 large chicken breasts cut into bite-size pieces. 1 cup plain yogurt. ⅓ cup tomato paste. 3 small granny smith apples diced. ½ cup golden raisins. 4 …
From irishamericanmom.com


MULLIGATAWNY RECIPE- CURRIED CHICKEN SOUP WITH APPLES
Instructions. Saute chicken in butter until golden brown. Add garlic and onion to the pan, cook for several minutes until sauteed well. Sprinkle in the flour over this mixture and stir well. Add the …
From homesteadwishing.com


GRILLED TANDOORI CHICKEN RECIPE (EASY & JUICY!) - AVERIE COOKS
2022-05-06 Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 …
From averiecooks.com


GREEN APPLE CHICKEN CURRY RECIPE - HOME CHEF
In a medium pan, warm 1 Tbsp. olive oil, celery, onion, and garlic over medium-high heat, stirring occasionally until vegetables are softened, about 6 minutes. Add apples and cook mixture, …
From homechef.com


CHICKEN MULLIGATAWNY SOUP - A FAMILY FEAST®
2020-08-19 Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine. Bring to a boil, lower heat to low, cover and cook 15 minutes. Remove cover, bring …
From afamilyfeast.com


INDIAN CHICKEN TRAYBAKE WITH APPLE CHUTNEY AND YOGHURT - FARM …
2019-12-02 Add in the apple, vinegar sugar, turmeric, chilli and cook for a further 2-3 minutes to soften the apple. Pour in ¾ cup water and leave to simmer for 10 minutes, or until soft/jammy …
From farmtofork.com.au


CURRIED CHICKEN SALAD WITH APPLES AND RAISINS - BOWL OF DELICIOUS
2020-01-13 Mix together the Greek yogurt (3/4 cup), curry powder (1.5 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in the bottom of a large bowl. Add the …
From bowlofdelicious.com


INDIAN-STYLE CHICKEN WITH PINEAPPLE - RECIPE | TASTYCRAZE.COM
2014-09-04 Boil the rice. Stew the onions with the vegetable oil for a few minutes. Fry the meat on both sides. Add the finely chopped tomatoes and apple; onion, rice, bay leaf, thyme, …
From tastycraze.com


INDIAN SPICED RED LENTIL & CHICKEN SOUP - ONCE UPON A CHEF
Instructions. Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and …
From onceuponachef.com


MASALA CHICKEN QUESADILLA INDIAN STYLE RECIPE - THE SPRUCE EATS
2021-05-20 Add garlic and ginger pastes and fry for a minute. Add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix). Add the …
From thespruceeats.com


INDIAN CHICKEN CURRY | MARTHA STEWART
This instant winner recipe puts a delicious chicken curry on the table in about 30 minutes—as much time as it would take a (speedy) takeout order to be delivered. Made with chicken …
From marthastewart.com


RECIPE: INDIAN-STYLE CHICKEN & CHEESY NAAN WITH ROASTED CARROTS ...
1 Marinate the chicken: Preheat the oven to 450°F. In a large bowl, combine the tomato chutney and mayonnaise. Pat the chicken dry with paper towels; season with salt and pepper on both …
From blueapron.com


CHILLI CHICKEN RECIPE - SWASTHI'S RECIPES
2019-12-20 1. To a bowl, add 250 grams of cubed boneless chicken, 1 ½ tsp soya sauce, 1 ½ tsp chili sauce and ¼ tsp pepper powder. 2. Sprinkle cornflour, plain flour if using and salt on …
From indianhealthyrecipes.com


DELICIOUS APPLE CIDER VINEGAR CHICKEN CURRY RECIPE
2016-07-26 Chicken cut into medium sized pieces- 1 kg Homemade Curry powder- 2 tablespoons Chopped onion- ½ cup Chopped tomatoes- ½ cup Chopped garlic- 1 …
From plattershare.com


SOUTH INDIAN CHICKEN CURRY RECIPE - THE SPRUCE EATS
2021-09-15 Cover, turn heat to low, and simmer for about 30 minutes, stirring every few minutes. Stir up the thick coconut cream that was set aside and add to the chicken along with the …
From thespruceeats.com


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