Best Curry Chicken With Applesauce Recipes

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CHICKEN CURRY



Chicken Curry image

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Provided by Jennifer Segal, inspired by Cooks Illustrated

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 13

1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
Salt and freshly ground black pepper
2½ teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
¼ cup chopped fresh cilantro

Steps:

  • Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
  • Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
  • Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
  • Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  • Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg

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

APPLE CURRY CHICKEN



Apple Curry Chicken image

This was my mom's recipe for curry chicken. She came up with the idea of adding pureed apples to the sauce to give it thickness and sweetness. It was a hit from the start, and still is.

Provided by Hanan Hussein @Hananhus

Categories     Chicken

Number Of Ingredients 6

1 tablespoon(s) olive oil, extra virgin
4 - chicken breast filets
1/2 teaspoon(s) garlic, minced
2 cup(s) applesauce
1 1/2 teaspoon(s) curry powder
- salt and pepper to taste

Steps:

  • Cut the chicken fillets into bite size pieces.
  • In a saucepan over low heat add the olive oil and garlic and stir for a minute. Add the chicken pieces and let them cook for about 15 minutes stirring once or twice.
  • Add the applesauce, curry powder, salt and pepper and stir. Bring it to the boil then reduce the heat and let it simmer for 20 minutes or till the sauce thickens and chicken pieces are tender. Serve over white rice.

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

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 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

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

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.

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