Best 7 Tangy Apple Curry Chicken And Veggie Stew Recipes
Indulge in a culinary adventure where sweet meets savory with Tangy Apple Curry Chicken and Veggie Stew. This delightful dish tantalizes taste buds with a harmonious blend of flavors and textures. Chicken and an array of colorful vegetables bask in a vibrant curry sauce, accented by the refreshing tang of apples. The result is a symphony of flavors that will leave you craving more.
Explore variations of this delectable stew with three additional recipes:
• Apple Chicken Curry in a Hurry: Discover a time-saving version that delivers the same burst of flavors in less time.
• Loaded Veggie Curry: Embark on a vegetarian journey with this hearty and flavorful stew packed with an abundance of vegetables.
• Slow Cooker Apple Curry Chicken: Let your kitchen companion do the work with this slow-cooked version that fills your home with enticing aromas.
• Vegan Apple Curry: Dive into a plant-based rendition that retains all the tangy and savory goodness without compromising taste.
Each recipe offers a unique take on the classic Apple Curry Chicken and Veggie Stew, catering to diverse dietary preferences and time constraints. Embark on a culinary expedition and savor the delightful flavors of this versatile dish.
CHICKEN AND APPLE CURRY
A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g
CURRY CHICKEN STEW
My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.
Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
CURRIED CHICKEN STEW
This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!
Provided by GeorgiaGirl
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 36.6 g, Cholesterol 39.3 mg, Fat 21.5 g, Fiber 7.2 g, Protein 21.3 g, SaturatedFat 13.8 g, Sodium 358.3 mg, Sugar 7 g
APPLE CHICKEN CURRY
When she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. -Dawn Elliott, Greenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 435 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic exchanges
CURRIED CHICKEN AND VEGGIE STEW
Make and share this Curried Chicken and Veggie Stew recipe from Food.com.
Provided by paphlovian
Categories Stew
Time 8h20m
Yield 15 bowls, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in a large slow-cooker.
- Cook on low for 8-10 hours.
- Enjoy!
Nutrition Facts : Calories 421.1, Fat 23.2, SaturatedFat 15.1, Cholesterol 58.1, Sodium 234.2, Carbohydrate 27, Fiber 7.1, Sugar 7.2, Protein 28.3
CREAMY CURRY VEGETABLE STEW
Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.
Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
Tips:
- Prep your ingredients: Dice the chicken, peel and chop the apples, and cut the vegetables into bite-sized pieces before you start cooking. This will save you time and ensure that everything cooks evenly.
- Use a large pot or Dutch oven: This will give you plenty of room to stir the stew and prevent it from boiling over.
- Don't overcrowd the pot: If you add too much chicken or vegetables at once, the stew will not cook evenly. Cook the chicken and vegetables in batches if necessary.
- Cook the chicken until it is browned: This will help to develop flavor and prevent the chicken from becoming dry.
- Add the apples and vegetables: Once the chicken is browned, add the apples, vegetables, and spices. Stir to combine.
- Simmer the stew: Bring the stew to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the vegetables are tender.
- Season to taste: Once the stew is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or curry powder.
- Serve hot: Tangy apple curry chicken and veggie stew is best served hot, over rice or noodles.
Conclusion:
Tangy apple curry chicken and veggie stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken and vegetables. The stew is tangy, flavorful, and packed with healthy ingredients. Serve it over rice or noodles for a complete meal.
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