Best Warming Chicken And Apple Curry Recipes

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

Ingredients

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

Make and share this Chicken and Apple Curry recipe from Food.com.

Provided by evelynathens

Categories Curries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
3 tablespoons butter
3 lbs chicken, cut into serving pieces
2 celery ribs, chopped fine
1 large onion, chopped fine
2 cloves garlic, minced
2 granny smith apples, cored and chopped
1 red bell pepper, chopped
1 tablespoon curry powder (or to taste)
1/2 teaspoon cinnamon
1/2 teaspoon cumin
2 tablespoons all-purpose flour
2 cups chicken broth
finely chopped fresh parsley
cooked basmati rice

Steps:

Heat oil and 1 tblsp butter over moderately-high heat until foam subsides.
Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon.
Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened.
Add apples and cook 5 minutes.
Add bell pepper, curry, cinnamon and cumin and cook 1 minutes.
Stir in flour and cook over moderate heat 3 minutes.
Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender.
Transfer chicken to a plate with a slotted spoon.
Boil sauce 3-5 minutes, or until thickened slightly, and season.
Pour sauce over chicken and sprinkle with parsley.

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

Ingredients

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

CURRIED CHICKEN WITH APPLES AND BANANAS

Curried Chicken With Apples and Bananas image

Yes...you read right...bananas! I love this easy, creamy dish. Don't let the ingredients fool you...it's awesome! Recipe courtesy of the book by Dieticians of Canada: "Great food fast".

Provided by Taylors Mommy

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 -3 lb chicken, skin removed and cut into 6 pieces
1 cup onion, chopped
1 tablespoon garlic, minced
2 tablespoons curry powder
2 teaspoons turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 cup tart apple, diced and peeled
1 1/2 cups bananas, diced
1 1/2 cups tomatoes, diced
1 cup low-fat plain yogurt
salt

Steps:

In a large saucepan, heat 1 tbsp of the oil over med high heat.
Add half of the chicken pieces and cook, turning once, until brown. Repeat with the remaining oil and chicken.
Transfer chicken to a plate and set aside.
Reduce heat to medium and add onions and garlic; cook for 5 minutes or until soft.
Stir in curry powder, turmeric, cumin and coriander; saute for 1 minute.
Add apples, bananas, tomatoes and chicken stock.
Bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 5 minutes or until liquid is reduced by half.
Return chicken to pan and simmer for 30 minutes or until juices run clear.
Stir in yogurt; simmer for 15 minutes stirring occasionally.