Best Tangy Apple Curry Chicken And Veggie Stew Recipes

CHICKEN AND APPLE CURRY

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.

ROTISSERIE CHICKEN & VEGGIE STEW

Steps:

• separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.

APPLE CURRY CHICKEN

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).

GRANNY SMITH APPLE CURRY CHICKEN

Steps:

• In a heavy pot heat 2 tablespoons of the oil over medium high heat, add the meat in small batches and salt and pepper to taste,saute the meat until it is browned on all sides. Remove the meat to a plate. To the pot add the remaining oil and the onion and cook the onion, stirring occasionally, over medium heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over medium low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the chicken breast to the pot, add the tomatoes and their liquid, chicken broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
• To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 2 months.
• To reheat: Thaw the curry in the refrigerator. Transfer the curry to a pot and simmer it over medium heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve with rice.

CURRY CHICKEN STEW

Steps:

• In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.

APPLE CHICKEN STEW

Steps:

• Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture., Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider., Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.

APPLE CURRY CHICKEN

Steps:

• Preheat oven to 350°F (180°C). Lightly grease 1 quart (1L) round baking dish.
• Arrange uncooked chicken breasts in single layer in prepared dish.
• Combine 1/4 cup apple juice, salt and pepper, in a small bowl. Brush all of juice mixture over chicken.
• Apple: Peel if preferred-not mandatory. Cut lengthwise into quarters, remove stem, core and seeds. Chop into 1/2 pieces, place in large bowl.
• Onion: Chop coarsely, toss chopped onion with apple pieces.
• Stir croutons, raisins, brown sugar, curry, poultry seasoning and garlic powder into apple-onion mixture. Toss with remaining 3/4 cup apple juice.
• Spread crouton mixture over chicken.
• Cover with foil or lid; bake 45 minutes or until chicken is tender.
• Garnish if desired.

EASY CHICKEN STEW WITH APPLE

Steps:

• Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
• Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.

APPLE CHICKEN CURRY

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.