Apple Curry Chicken Recipes

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).

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.

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 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:

• Chop whole onion.
• Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
• Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
• Wash, dry and cut chicken into cubes.
• Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
• Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
• Serve with cranberry chutney or chutney of choice.

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.

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:

• 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.