CURRIED CHICKEN WITH PEACHES
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
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.
CURRIED CHICKEN AND PEACHES
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
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
15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS
This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
- Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
CURRY CHICKEN BREASTS
This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BAKED CURRY CHICKEN RECIPE
Enjoy this Baked Curry Chicken recipe! Bake chicken pieces in a sauce flavored with onion, curry powder, garlic, coconut and apple for a delicious entrée.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 5 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
- Meanwhile, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
- Pour sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.
Nutrition Facts : Calories 680, Fat 33 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 150 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 48 g
THAI CURRIED CHICKEN WITH PEACHES
Steps:
- Gather the ingredients.
- Using a sharp knife, cut the chicken breast meat into 3/4-inch cubes. Set aside.
- Heat oil in a wok or frying pan over high heat (if using a frying pan, use 2 tablespoons of oil instead of 1).
- Add the onion and stir-fry for 2 minutes until translucent.
- Add the chicken and the garlic and cook until the chicken is golden brown and almost cooked through about 5 minutes.
- Add the red curry paste, sugar, fish sauce, lime peel, and coconut milk and stir until well mixed. Bring to a boil and simmer for 2 minutes.
- Meanwhile, drain the peaches and then add snow peas, red pepper, and peaches to onion mixture. Cook, stirring, for another 2 minutes.
- Just before serving, spoon mixture over cooked rice and garnish with green onions, basil, and cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 754 kcal, Carbohydrate 40 g, Cholesterol 164 mg, Fiber 9 g, Protein 61 g, SaturatedFat 17 g, Sodium 535 mg, Fat 41 g, ServingSize 4 servings, UnsaturatedFat 20 g
BAKED CHICKEN CURRY
Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.
Provided by WEESHEBEAST
Categories Main Dish Recipes Curries Chicken
Time 8h45m
Yield 3
Number Of Ingredients 11
Steps:
- Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
- Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g
BAKED CHICKEN WITH PEACHES
This is an elegant main dish that can be served to company or any special occasion. It doesn't take a lot of preparation or time. It is not only easy and quick it serves up beautifully as well.
Provided by Barb G.
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preaheat oven to 350 degrees.
- Place chicken in a lightly greased 9x13 inch baking dish.
- Sprinkle with 1/2 cup of the brown sugar.
- Place peach slices over chicken.
- Sprinkle with the remaining 1/2 cup brown sugar, ginger,cloves and lemon juice.
- Bake at 350 degrees for 30 minutes, basting with the juices, or until chicken is cooked through and the juices run clear.
- FOR A SAUCE; mix 1/2 tablespoon cornstarch with 1/2 cup cold water; pour mixture into cooking juices,the mixture will thicken and become a sauce;Pour over chicken and peaches.
Nutrition Facts : Calories 338.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 91.2, Sodium 116.7, Carbohydrate 42.4, Fiber 1, Sugar 40.9, Protein 37
SIMPLE BAKED CURRY CHICKEN WITH CLING PEACHES
From "Favorite Recipes of Home Economics Teachers Blue Ribbon Poultry Cookbook." This is from the High School in Shawano, Wisconsin.
Provided by Oolala
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour and paprika; coat chicken well.
- Brown chicken, on all sides, in oil in a skillet. Drain excess oil.
- Sprinkle with curry powder and salt.
- Blend soup with 1 cup water and pour over the chicken in the skillet. Bring to a boil.
- Place the chicken mixture in a casserole dish and cover and bake in a 325 degree oven for 1 hour or until chicken is tender.
- Add peach slices and heat through.
- Garnish with celery tops.
Nutrition Facts : Calories 583.6, Fat 31.9, SaturatedFat 8.8, Cholesterol 181.9, Sodium 1213.2, Carbohydrate 13.6, Fiber 1.5, Sugar 1, Protein 57.7
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