Best Fruity Chicken Curry Recipes

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FRUITY CURRY CHICKEN SALAD



Fruity Curry Chicken Salad image

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

Provided by Karen L. Baker

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 10

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
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 light mayonnaise

Steps:

  • In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Nutrition Facts : Calories 229.2 calories, Carbohydrate 12.3 g, Cholesterol 44.5 mg, Fat 14 g, Fiber 1.6 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 8.5 g

NANA'S FRUITY CHICKEN CURRY



Nana's Fruity Chicken Curry image

My Nana's recipe for fruity chicken curry that she used to make in the 1970's when she was a pub landlady.

Provided by sailor83

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a large frying pan, fry the chicken breast until browned or, if you prefer you can just drop the raw chicken into the curry later.
  • Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
  • Add the curry paste and curry powder and stir into to the mixture.
  • Add the chicken stock followed by the chicken.
  • Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
  • Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
  • Serve with steamed/boiled white rice.

FRUITY CHICKEN CURRY



Fruity Chicken Curry image

This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!

Provided by English_Rose

Categories     Curries

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

8 chicken breast fillets, skinned, cubed
4 tablespoons malt vinegar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 garlic clove, crushed
1/2 inch ginger, minced
4 tablespoons brown sugar
4 tablespoons oil
2 large onions, sliced
6 ounces semi dried apricots, chopped
2 cloves
1/4 teaspoon peppercorn

Steps:

  • Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
  • Add the chicken and mix. Leave to marinate for 20 minutes.
  • Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
  • Add the cloves and peppercorns and colour for 30 seconds.
  • Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
  • Add the apricots, cover and cook for a further 15 minutes.
  • Serve with pilau rice and chutneys.

Nutrition Facts : Calories 164.2, Fat 7.2, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 26, Fiber 2.8, Sugar 20.3, Protein 1.4

FRUITY CHICKEN CURRY



Fruity chicken curry image

A fruity twist on a simple chicken curry- or remove the chicken for a filling, veggie alternative!

Provided by Sinead Lawson

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Brown the chicken thighs in a pan with a splash of oil on medium heat. This step can be removed for a veggie curry.
  • Add in the crushed garlic, onion and pepper. Stir in for 10 minutes until softened. If you would like a spicy curry, add in the chilli now.
  • Mix in 2 teaspoons turmeric, 1 teaspoon ginger and a pinch of paprika.
  • Reduce the heat to low and pour in 100ml coconut milk- or any milk of your preference. Let simmer until the colour is consistent and the milk is gently bubbling.
  • Stir in the mango and pineapple chunks, then add two tablespoons of Greek yoghurt. My preference is The Collective Dairy mango yoghurt to bring out the fruity flavour.
  • Let simmer for 15 minutes on a low heat.
  • Boil 300g of rice to serve with the curry.

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