Curried Chicken With Peaches Recipes

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

Curried Chicken and Peaches image

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

Ingredients

1 cup uncooked basmati rice
1 pound boneless, skinless chicken breast halves
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
1 medium red bell pepper, cut into 1/2-inch pieces
3/4 cup white grape-peach or apple juice
6 green onions, cut into 1/2-inch pieces (1/2 cup)
2 tablespoons peach preserves
1 medium peach, peeled, sliced and cut crosswise in half

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

Curry Chicken With Peaches image

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

Ingredients

1 tablespoon olive oil
2 lbs chicken breasts
2 fresh peaches, skinned and sliced (reserve 8 slices for garnish)
2 tablespoons lemon juice
2 shallots, thinly sliced
2 teaspoons grated gingerroot
2 garlic cloves, minced
1 teaspoon curry powder
2 teaspoons cumin
1/2 teaspoon whole cloves
3/4 cup chicken stock
1 tablespoon cider vinegar
1 teaspoon cayenne pepper

CURRIED CHICKEN & PEACH SALAD

This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We've served this to friends over the years, and they always ask for the recipe. -Radelle Knappenberger, Oviedo, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Curried Chicken & Peach Salad image

Steps:

Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

Nutrition Facts : Calories 286 calories, Fat 12g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

1/2 cup fat-free mayonnaise
1 teaspoon curry powder
2 cups cubed cooked chicken breasts
1/2 cup chopped walnuts
1/4 cup raisins
2 medium peaches, sliced
1 package (5 ounces) spring mix salad greens