Curried Chicken With Apple Recipes

Steps:

• In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the apples, water and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with 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.

Steps:

• In a large non-stick pot, heat canola oil.
• Salt and pepper the chicken, and brown it in oil.
• Remove chicken.
• Add apples, onions, garlic, curry and cumin.
• Saute, stirring, 5 minutes.
• Add broth and raisins.
• Bring to a boil.
• Add rice and chicken.
• Cover, reduce heat and simmer until rice is tender, about 60 minutes.
• Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.

Steps:

• In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
• Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
• Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.

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.

Steps:

• Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days).
• Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately.

Steps:

• Wash, dry and cut chicken into one-inch cubes.
• Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
• Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
• Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
• Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
• Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
• When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.

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.

Steps:

• Sprinkle chicken with pepper.
• Spray a Dutch oven with cooking spray and put on a burner on medium heat.
• Add chicken and brown on each side.
• Remove chicken and set aside.
• Rinse Dutch oven and recoat with cooking spray.
• Add apple, onion, celery, and garlic.
• Cook at medium heat stirring constantly until veggies are tender.
• Stir in water and next 5 ingredients.
• Return chicken to Dutch oven.
• Bring to a boil.
• Cover, reduce heat and simmer for 40 minutes or until chicken is tender.
• Combine orange juice and cornstarch, stirring until blended.
• Stir into Dutch oven. Bring to boil and cook 1 minute or until slightly thickened.

Steps:

• In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
• Stir/saute for about 6 minutes or until browned; transfer to a plate.
• Add in the apple, onion, ginger, and garlic to the skillet.
• Cook for about 6 minutes or until the apple and onion are tender.
• Stir in the curry powder; cook 1 minute.
• Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
• Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
• Sprinkle with almonds.
• Serve over rice.

Steps:

• combine all ingredients , except for peas in a greased slow cooker.
• Cook on low 5-6 hours.
• Add peas.
• Cook an additional hour.
• Serve over noodles or rice.

Steps:

• Trim breasts of fat.
• Season chicken with 1 tsp curry powder, salt and pepper.
• Heat 2 tbsp butter in a skillet on medium heat.
• Add sugar and apples.
• Saute until apples soften- about 8 minutes.
• Remove apples and add remaining 1 tbsp butter to pan.
• Add chicken breasts and remaining curry powder.
• Saute for 5 minutes on each side, or until golden.
• Pour in wine and bring to boil.
• Reduce liquid until only about 2 tbsps remain.
• Reduce heat.
• Add yogurt OR whipping cream.
• Simmer for 2 minutes.
• DO NOT LET THE YOGURT BOIL!
• When sauce is thickened and chicken juices run clear, stir in the apples.
• Sprinkle with chopped mint.
• Serves 4.