Main - Fruity chicken curry with sultanas recipes

Author: Elliot Yarber  

Fruity Chicken Curry - a delicious curry with tender pieces of chicken in a flavoursome curry sauce with vegetables and the sweetness from sultanas and the juice of an orange make it the perfect family recipe. The apple and raisins add a hint of sweetness that pairs great with the spices of the curry powder.

Fruity Chicken Curry

Fruity Chicken Curry - a delicious curry with tender pieces of chicken in a flavoursome curry sauce with vegetables and the sweetness from sultanas and the juice of an orange make it the perfect family recipe.
Provided by: Siobhan (Slimming Eats)
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian, British
Number of ingredients: 19

Ingredients:

• 6 uncooked boneless skinless chicken thighs, trimmed of visible fat and sliced into bite size pieces (approx 600g/21oz)
• 1 medium courgette (zucchini), chopped
• 1 medium carrot, chopped
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 teaspoon of fresh grated ginger
• juice of an orange
• 30g (1oz) of sultanas
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 1 teaspoon of medium chilli powder
• 1 teaspoon of mustard seeds
• ½ teaspoon of turmeric
• ½ teaspoon of garam masala
• 1 cup (240ml) of chicken stock/broth
• 2 tablespoons of tomato paste (puree)
• Spray oil
• Salt and black pepper
• fresh coriander to serve

Nutrition:

• Calories: 290 calories
• Carbohydrate: 19 grams carbohydrates
• Cholesterol: 19 milligrams cholesterol
• Fat: 7 grams fat
• Fiber: 3 grams fiber
• Protein: 37 grams protein
• Saturated Fat: 0 grams saturated fat
• Serving Size: 1 serving
• Sodium: 289 milligrams sodium
• Sugar: 11 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 6 grams unsaturated fat

How to cook:

1. Spray a frying pan over a medium high heat with some spray oil.
2. Add the mustard seeds and once they start to pop, add the onion, carrot, ginger and garlic.
3. Cook for a couple of mins until they start to go golden.
4. Add the turmeric, cumin, coriander and chilli powder and stir to coat
5. Add the chicken and a pinch of salt and black pepper and fry until browned.
6. Add the courgette (zucchini), stock, tomato paste, juice of half an orange, sultanas and garam masala and bring to the boil, reduce heat slightly and simmer for approx 25-30 minutes until sauce has reduced and chicken is lovely and tender.
7. Taste and season with salt and black pepper as needed.
8. Serve topped with some fresh coriander and your choice of sides.
9. Enjoy!!

Notes: Fast Fruity Chicken Curry. (The All American Way) Recipe, Add tomato, apple and banana, and sultanas. Cook for 10 mins on low heat. Add lemon juice and garam masala stir well and serve over boiled rice. Submit a Recipe

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chicken curry for kids and babies fruity chicken curry with sultanas fruity chicken curry for kids and babies

Fruity Chicken Curry for Kids and Babies

A delicious and easy mild curry. The apple and raisins add a hint of sweetness that pairs great with the spices of the curry powder.
Provided by: Amy Whiteford
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Indian Inspired
Number of ingredients: 11

Ingredients:

• 1 tbsp Vegetable Oil
• 600g (1.3lb) (2 large) Chicken Breasts (sliced)
• 1 Onion (finely chopped)
• 1 tsp Garlic (minced)
• 1-3 tbsp Mild Curry Powder (see notes)
• 1 Carrot (grated)
• 1 Red Bell Pepper (chopped )
• 1 Apple (cored and chopped)
• 75g (½ cup) Sultanas
• 400g (14 oz) Canned Chopped Tomatoes
• 365ml (1½ cups) Chicken Stock

Nutrition:

• Calories: 350 kcal
• Carbohydrate: 34 g
• Protein: 36 g
• Fat: 9 g
• Cholesterol: 96 mg
• Sodium: 362 mg
• Sugar: 22 g
• Saturated Fat: 4 g
• Fiber: 5 g
• Serving Size: 1 serving

How to cook:

1. Sear
2. Heat half of the oil in a large skillet over high heat. Sear the chicken(no need to cook through) and remove from pan.
3. Saute
4. To the same pan, add the remaining oil and turn the heat down to low. Add the onion and garlic. Sautee for around 3 minutes, until onion is translucent.
5. Saute
6. Add the carrot, pepper and curry powder and cook for a further 1-2 minutes. If you find that the powder is starting to stick then add a splash of stock.
7. Simmer
8. Add remaining ingredients (apart from the chicken) and allow to simmer for 15 mins, covered.
9. Simmer
10. Add the chicken back to the pan and cook for a further 10 mins. Until the chicken is cooked through and the sauce has thickened.

Notes: Fruity Chicken Curry, Ingredients · 6 uncooked boneless skinless chicken thighs, trimmed of visible fat and sliced · 1 medium courgette (zucchini), chopped · 1 medium carrot, chopped

Fruity Chicken Curry

a tasty fruity curry
Provided by: Penny
Yields: 2 servings
Number of ingredients: 12

Ingredients:

• 25 g butter
• 2 chicken breasts diced
• 1 onion sliced
• 4 minced garlic cloves
• 3 tbspns curry powder
• 1/2 an apple diced
• 2 chopped celery stalks
• 1/2 red pepper chopped
• 80g sultanas
• 500ml chicken stock ( homemade or a cube )
• Salt to taste
• Boiled rice to serve

Nutrition:

• Calories: 0 calories

How to cook:

1. Melt the butter in a large frying pan on a medium heat
2. Add the chicken pieces and fry on all sides until browned. This will take about 8-10 minutes
3. Remove the chicken and put on a plate
4. Put the onions and garlic in the pan and sautée for about 5 minutes , until cooked but not coloured
5. Stir in the curry powder
6. Put the chicken bake in the pan with all the other ingredients
7. Check seasoning and add salt to taste
8. Cover and simmer for about 10 minutes until the sauce thickens
9. Serve with rice

Notes: Chicken Curry With Apple And Raisins, A few chopped apples and raisins add a perfect sweet surprise to this dish. Whether you like to eat your curries with rice, or naan bread, or

Fruity chicken curry

The sweetness of apple and pineapple are the perfect fruity foil for the mild spicing of Mark Dodson's chicken curry. Simple to make, all this vibrant bowl needs is some fluffy rice and perhaps some naan bread on the side.
Provided by: Great British Chefs
Total time: 90 minutes
Cook time: 90 minutes
Yields: 4
Number of ingredients: 11

Ingredients:

• 2 skinless chicken breasts, cut into 3cm cubes
• 225g of apple, peeled, cored and diced
• 150g of fresh pineapple, peeled and cored
• 100g of carrots, diced
• 1 onion, diced
• 2 garlic cloves, crushed
• 35g of mild curry powder
• 25g of tomato purée
• 500ml of pineapple juice
• 1 pinch of salt
• 2 tbsp of olive oil

How to cook:

1. Place a frying pan over a medium heat and add 1 tbsp of oil
2. Add 150g of apple and 75g of pineapple, along with the carrot, onion and garlic, fry for 3-4 minutes
3. Add the curry powder and cook for a minute. Then, add the tomato purée, cook for another minute before adding the pineapple juice
4. Add a pinch of salt, cover and cook gently for 45 minutes to 1 hour, or until the carrots are tender and cooked through
5. Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
6. Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
7. Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
8. Once the curry sauce is cooked, use a blender or hand blender to blitz until smooth, blending in batches if necessary. Once smooth, return the sauce back to the pan
9. In a separate pan, heat the remaining olive oil and fry the cubed chicken until lightly browned, then add to the sauce
10. Return the pan to the heat and cook for a further 3—5 minutes, or until the chicken is cooked through
11. Just before serving, stir the remaining diced pineapple and apple into the curry. Serve immediately with the cooked rice

Notes: Fruity chicken curry traybake, Ingredients · 3 tbsp curry paste · 1 tbsp mango chutney · 100g natural yogurt · 4 free-range skinless chicken breasts · A 400g tin chopped tomatoes · 1 onion, sliced