Best Curried Apple Chicken Saute Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SAUTEED CHICKEN WITH CURRIED APPLES



SAUTEED CHICKEN with CURRIED APPLES image

Make and share this SAUTEED CHICKEN with CURRIED APPLES recipe from Food.com.

Provided by Gerry sans Sanddunes

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 teaspoons curry powder
salt & freshly ground black pepper
3 tablespoons butter
2 apples, peeled and sliced (Spy's recommended)
1/2 teaspoon sugar
1/2 cup dry white wine
1/2 cup plain yogurt or 1/2 cup whipping cream
2 tablespoons chopped mint

Steps:

  • Trim breasts of fat.
  • Season chicken with 1 tsp curry powder, salt and pepper.
  • Heat 2 tbsp butter in a skillet on medium heat.
  • Add sugar and apples.
  • Saute until apples soften- about 8 minutes.
  • Remove apples and add remaining 1 tbsp butter to pan.
  • Add chicken breasts and remaining curry powder.
  • Saute for 5 minutes on each side, or until golden.
  • Pour in wine and bring to boil.
  • Reduce liquid until only about 2 tbsps remain.
  • Reduce heat.
  • Add yogurt OR whipping cream.
  • Simmer for 2 minutes.
  • DO NOT LET THE YOGURT BOIL!
  • When sauce is thickened and chicken juices run clear, stir in the apples.
  • Sprinkle with chopped mint.
  • Serves 4.

APPLE CURRY CHICKEN



Apple Curry Chicken image

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

Provided by _Pixie_

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
3 teaspoons curry powder
1 apple, chopped fine
1 onion, chopped fine
6 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup cream
salt
paprika

Steps:

  • Melt the butter in a small saucepan and saute the curry powder, apple and onion until the onion is transparent Add the soup and cream and combine.
  • Reduce heat to lowest setting.
  • Salt and paprika the chicken and place the pieces in a layer on a shallow buttered baking pan.
  • Pour the sauce evenly over the chicken and bake uncovered at 350 for 60 minutes (or until chicken is very tender).

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

CURRIED CHICKEN WITH APPLES AND BANANAS



Curried Chicken With Apples and Bananas image

Yes...you read right...bananas! I love this easy, creamy dish. Don't let the ingredients fool you...it's awesome! Recipe courtesy of the book by Dieticians of Canada: "Great food fast".

Provided by Taylors Mommy

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 -3 lb chicken, skin removed and cut into 6 pieces
1 cup onion, chopped
1 tablespoon garlic, minced
2 tablespoons curry powder
2 teaspoons turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 cup tart apple, diced and peeled
1 1/2 cups bananas, diced
1 1/2 cups tomatoes, diced
1 cup low-fat plain yogurt
salt

Steps:

  • In a large saucepan, heat 1 tbsp of the oil over med high heat.
  • Add half of the chicken pieces and cook, turning once, until brown. Repeat with the remaining oil and chicken.
  • Transfer chicken to a plate and set aside.
  • Reduce heat to medium and add onions and garlic; cook for 5 minutes or until soft.
  • Stir in curry powder, turmeric, cumin and coriander; saute for 1 minute.
  • Add apples, bananas, tomatoes and chicken stock.
  • Bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 5 minutes or until liquid is reduced by half.
  • Return chicken to pan and simmer for 30 minutes or until juices run clear.
  • Stir in yogurt; simmer for 15 minutes stirring occasionally.

CURRY CHICKEN WITH APPLESAUCE



Curry Chicken With Applesauce image

If you are a curry lover, then this is a recipe that you will really like. The sauce can be made a day ahead and chilled, just rewarm on top of the stove, and add in the chicken, peas, sour cream and coconut milk, simmer and serve. Actually, the sauce is even better if prepared a day ahead as the flavors will intensify. You can also make this with skin on or off chicken pieces, but increase the cooking time.

Provided by Kittencalrecipezazz

Categories     Curries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup oil (or more as needed, use vegetable or Canola oil, not olive oil)
2 large onions, chopped
1/4 cup minced fresh ginger (can use 1-2 teaspoons ginger powder)
1 -2 tablespoon chopped fresh garlic
3 -4 tablespoons curry powder
1 teaspoon cumin
1/4 teaspoon cinnamon
2 tablespoons flour
1 cup plain yogurt
3 tablespoons tomato paste
3 cups chicken broth
1 cup sweetened applesauce
salt and pepper
7 -8 boneless skinless chicken breasts (cut into slices, or chopped)
1 (10 ounce) package frozen peas
1/2 cup sour cream
1/2 cup unsweetened coconut milk

Steps:

  • In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
  • Add onions; sauté for about 10 minute.
  • Add in ginger and garlic; sauté for 1 minute.
  • Add in curry powder, cumin and cinnamon; sauté for 1 minute just to release flavors.
  • Add in flour, yogurt and tomato paste, whisking until sauce is smooth (about 1 minute).
  • Add in broth and applesauce; bring to a boil, reduce heat, simmer until the sauce thickens slightly, stirring occasionally (about 35 minutes).
  • Add in chicken and peas to the sauce; simmer until the chicken is cooked through (about 10-15 minutes).
  • Add in sour cream and coconut milk; reduce heat to medium-low, stir until the sauce thickens enough to coat a wooden spoon (about 3-4 minutes).
  • Season with salt and pepper.

Nutrition Facts : Calories 476.9, Fat 21.7, SaturatedFat 9.1, Cholesterol 93.6, Sodium 635.3, Carbohydrate 30.5, Fiber 4.9, Sugar 8.1, Protein 40.9

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

CURRIED APPLE CHICKEN SAUTE



Curried Apple Chicken Saute image

A great use of fresh apples. This is a tasty and easy dish.

Provided by Ed Mayfield

Categories     Chicken

Time 40m

Number Of Ingredients 11

2 Tbsp butter, divided
4 boneless, skinless chicken breasts, pounded to an even 1/2 in thickness
salt and pepper to taste
1 medium yellow onion, diced
1/2 tsp cinammon
1/2 tsp curry powder
1/4 tsp paprika
2 baking apples, such as granny smith, peeled, cored and diced
2 Tbsp cider vinegar
1/2 c water
1 Tbsp cornstarch

Steps:

  • 1. In a large skillet, over medium high heat, melt the butter. Season the chicken on both sides with salt and pepper. Cook for 3 minutes on each side, then transfer to a plate and keep warm.
  • 2. Return the skillet to the heat, and add the onion,sauteing for about 4 minutes. Add the cinammon, paprika and curry powder. Saute for about 30 seconds more, then add the apples, tossing well to coat the apples with the seasoning. Cover the pan, reduce heat to low, and simmer for 5 minutes or until apples are tender but not mushy.
  • 3. Uncover the pan and stir in the vinegar. In a small glass, mix the water and cornstarch, adding it to the pan. Stir and bring to a simmer. Return the chicken to the skillet, cover with the sauce, cover the skillet and cook for 6-8 minutes or until the sauce has thickened and the chicken is fully cooked.
  • 4. Serve the chicken with the sauce spooned over it.

CURRIED CHICKEN WITH APPLES AND DRIED CHERRIES



Curried Chicken With Apples and Dried Cherries image

Provided by Marian Burros

Categories     dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

8 ounces skinless, boneless chicken breast
2 teaspoons olive oil
8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
4 ounces peeled carrots or 4 ounces sliced carrots
1 clove garlic
12 ounces apples
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
3 tablespoons dried cherries
1/2 cup no-salt-added chicken stock
1 tablespoon white-wine vinegar
2 tablespoons low-fat sour cream
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Wash, dry and cut chicken into one-inch cubes.
  • Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
  • Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
  • Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
  • Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
  • Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
  • When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 36 grams, TransFat 0 grams

DEE'S CURRIED CHICKEN WITH APPLE



Dee's Curried Chicken With Apple image

My Ex loved curry so I played with this recipe until it suited our tastes. This has a wonderful curry flavor and is so good. I don't like recipes that say they are curry and u can hardly taste the curry in it. I hope u enjoy this recipe as much as I do. I borrowed this pic since I have never taken a pic of it(mine is oranger...

Provided by Dee Stillwell

Categories     Chicken

Time 35m

Number Of Ingredients 17

3 Tbsp olive oil, light
1/4 c butter
1 large onion, chopped
4 medium apples, peeled, cored and chopped
1/4 c flour
2 - 4 Tbsp mild curry powder, less or more to ur taste
1 - 2 Tbsp red curry paste, less or more to ur taste
2 - 4 Tbsp brown sugar, less if apples r sweet, more if u like ur curry sweeter
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp onion powder
1/2 tsp garlic powder
3 c chicken broth
1 1/2 c coconut milk, or evaporated milk if u wish
2 c apple juice
4 c cooked cubed chicken, boneless breast and thigh meat or just breast meat
8 c cooked rice or couscous, ur choice

Steps:

  • 1. Prepare and chop chicken, onions. & apples and set aside. Make rice or couscous while cooking curry.
  • 2. In large deep skillet, melt butter and olive oil together. Add onion and saute a few minutes. Add apple and saute a few more minutes until crisp/soft.
  • 3. Sprinkle flour over mixture and cook for 2 minutes to cook out flour taste. Add currys and all spices. Stir in chicken broth, coconut milk and apple juice. Stir and cook over medium heat until thick and bubbling, adding more liquid if needed. Stir in chicken and cook another 10 minutes. Add more curry to suit ur taste. Serve over rice or couscous. Enjoy!
  • 4. Note about the curry: Start with the lesser amount and add more at the end before the chicken if u desire a stronger curry taste, as I do.

CHICKEN BREASTS WITH APPLE CURRY SAUCE



Chicken Breasts With Apple Curry Sauce image

I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten's cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day.

Provided by pattikay in L.A.

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup clarified butter (I used regular butter)
6 boneless skinless chicken breasts (I think I used 3 breasts, cut up when I made it)
4 tablespoons butter
1 1/2 cups finely chopped onions
2 garlic cloves, minced
1 1/2 cups peeled cored and finely chopped tart apples
3 tablespoons flour
1 1/2 tablespoons curry powder
1/2 teaspoon cardamom
1 teaspoon coriander
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
2 teaspoons grated lime rind
1 tablespoon lime juice
1/2 cup mango chutney, finely chopped

Steps:

  • Preheat oven to 200°.
  • Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
  • Cover the pan; heat the chicken breasts over low heat for five minutes.
  • Transfer to a platter. Keep warm in the oven while you're making the sauce.
  • To make the sauce, melt the butter in the sauté pan.
  • Add the onion and sauté over low heat till transparent.
  • Add the garlic and apples and sauté for 2 minutes.
  • Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
  • Add the chicken stock, lime rind, lime juice and chutney.
  • Bring sauce to a boil, stirring constantly.
  • Pour around chicken and serve.
  • It's great served over rice.

Nutrition Facts : Calories 364.2, Fat 18.6, SaturatedFat 10.6, Cholesterol 112.7, Sodium 597.3, Carbohydrate 17.3, Fiber 2.1, Sugar 7, Protein 31.6

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.

Related Topics