CURRIED CHICKEN WITH PEACHES
I'm always looking for recipes I can prepare ahead of time. The chicken chunks bask for hours in snappy spices and seasonings, giving this recipe a lot of pizzazz...and the peaches round out the amazing flavors. -Heidi Martinez Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.
Nutrition Facts : Calories 423 calories, Fat 15g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 360mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 39g protein.
CURRIED CHICKEN AND PEACHES
Curry flavored rice topped with chicken, peach preserves and veggies give you scrumptious skillet dinner for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut chicken into 3/4-inch pieces. Mix flour, curry powder and salt in medium bowl. Add chicken; toss to coat. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add chicken; stir-fry 4 to 6 minutes or until brown.
- Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
- Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.
Nutrition Facts : Calories 395, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
CURRY CHICKEN WITH PEACHES
A recipe listed on the Crock-Pot website. The original has raisins but I've left those out in order to make it work for the Fat Flush Plan, Phase 2.
Provided by Woowoose
Categories Chicken
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
- Transfer chicken to Crock-Pot and top with peaches and shallots.
- Toss the remaining 8 peach slices with lemon juice and refrigerate.
- Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
- Cook on High for 3 - 3 1/2 hours.
- When finished garnish the chicken with the reserved peaches.
- * To skin a peach, either use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10 - 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.
Nutrition Facts : Calories 238.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 73.3, Sodium 106, Carbohydrate 5.2, Fiber 0.6, Sugar 2.6, Protein 24.8
PEACH CURRY CHICKEN
Make and share this Peach Curry Chicken recipe from Food.com.
Provided by jcpropheticsoul
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions:.
- 1. Dice your peaches and put aside.
- 2. gather your spices and sugar in a bowl.
- 3. put the salsa and orange juice together.
- 4. combine the spices and salsa mix.
- 5. chop the small onion and put in a sauce pan, saute.
- 6. Add the peaches to the onions and sautee for a minutes.
- 7. Add the salsa curry mix and let simmer for a few minutes.
- 8. Pre-heat oven to 350 degrees.
- 9. Chop chicken into small pieces,don't have to be the same size.
- 10. Put chicken in a small pyrex bake pan.
- 11.Spoon over the peach curry mix over the chicken and move the chicken around so it all gets covered and then pour the rest of the mix over the top and let sit until the oven is preheated.
- 12. Put in the oven for 15 minutes and then stir it (since these are small pieces), making sure to mix and flip if need be.
- 13. Bake for another 15 minutes stir, and bake for another 10.
- 14. At this point make rice, which should take about 15 minutes as well.
Nutrition Facts : Calories 404.6, Fat 23.9, SaturatedFat 6.8, Cholesterol 116.9, Sodium 240.4, Carbohydrate 16.6, Fiber 2.2, Sugar 12.6, Protein 30.6
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