Best Curried Apple Couscous With Chicken Recipes

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ROASTED CURRIED CHICKEN WITH COUSCOUS



Roasted Curried Chicken with Couscous image

A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!

Provided by greennie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h

Yield 5

Number Of Ingredients 24

2 tablespoons smoked paprika
1 tablespoon chili powder
7 ½ teaspoons curry powder
4 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon rubbed sage
1 pinch ground ginger
2 tablespoons fresh lemon juice
½ cup chicken broth
¼ cup vegetable oil
1 (2 1/2 pound) whole chicken, rinsed and patted dry
1 cup chicken broth
3 cups water
2 tablespoons fresh lemon juice
2 tablespoons butter
2 ¼ cups dry couscous
1 tablespoon curry powder
2 teaspoons onion powder
2 teaspoons smoked paprika
½ teaspoon rubbed sage
¼ teaspoon garlic powder
1 bay leaf

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
  • Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
  • Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
  • While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g

EASY CHICKEN CURRY AND COUSCOUS



Easy Chicken Curry and Couscous image

This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time.

Provided by CaliforniaJan

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 large carrots, cut into matchsticks
1 cup golden raisin
1 tablespoon curry powder
2 lbs rotisserie-cooked chicken, remove and shred meat from a store-bought chicken
1 cup coconut milk
1 pinch salt, to taste
1 pinch pepper, to taste
3 scallions, thinly sliced

Steps:

  • In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
  • In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
  • Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
  • Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.

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

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

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.

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 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

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