Best Fruited Chicken Curry Recipes

FRUITED CURRY CHICKEN SALAD

Fruited Curry Chicken Salad image

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Provided by Karen L. Baker

Yield 8

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
½ onion, chopped
1 small apple - peeled, cored and chopped
⅓ cup golden raisins
⅓ cup seedless green grapes, halved
½ cup chopped toasted pecans
⅛ teaspoon ground black pepper
½ teaspoon curry powder
¾ cup mayonnaise

Steps:

In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Nutrition Facts : Calories 306.2 calories, Carbohydrate 11.5 g, Cholesterol 44.4 mg, Fat 23 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 3.3 g, Sodium 152.6 mg, Sugar 7.9 g

FRUITED CHICKEN CURRY

Fruited Chicken Curry image

The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 bone-in chicken breast halves (8 ounces each)
1 tablespoon butter
1/4 cup chopped onion
2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup dried mixed fruit (such as apples, apricots and plums)
3/4 cup hot water
1 tablespoon sugar
1 teaspoon lemon juice
Hot cooked rice
1/4 cup slivered almonds, toasted

Steps:

In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.

FRUITED CURRY CHICKEN SALAD

Fruited Curry Chicken Salad image

This tastes even better when left in the refrigerator overnight to allow all of the flavors to meld together.

Provided by Juenessa

Categories Chicken Breast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breast halves, - cooked and diced (boneless or skinless)
1 stalk celery, chopped
1/2 onion, chopped
1 small apple, peeled, cored and chopped
1/3 cup golden raisin
1/3 cup green seedless grape, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

Steps:

In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat.
Salad is ready to serve!
**Cook time does not include cooking the chicken breasts.

Nutrition Facts : Calories 229.1, Fat 15.7, SaturatedFat 2.5, Cholesterol 28.9, Sodium 184.8, Carbohydrate 15, Fiber 1.5, Sugar 8.1, Protein 8.8

FRUITED CHICKEN CURRY IN A HURRY

Fruited Chicken Curry in a Hurry image

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 cups basmati rice
3 tablespoons vegetable oil (3 times around the pan)
4 6-ounce boneless, skinless chicken breast halves, cut into 1/2-inch slices across the width of the breast
Coarse salt and coarse black pepper
4 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and grated
2 tablespoons ground coriander (2 palmfuls)
1 large yellow onion, chopped
1 large green apple, peeled and diced
2 tablespoons all-purpose flour
2 cups chicken stock or broth
2 tablespoons curry paste, mild or hot
1/4 cup golden raisins (a generous handful)
8 pitted dates or 6 pitted prunes, chopped
4 scallions, thinly sliced
1 cup toasted shredded coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1/4 cup finely chopped fresh cilantro leaves (a handful)

Steps:

Prepare the rice according to the package directions.
Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.
Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.
For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.