Peach Curry Chicken Recipes

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.

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.

Steps:

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

Steps:

• Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

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.

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.