Best 9 Curried Chicken With Peaches Recipes

CURRIED CHICKEN AND PEACHES

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.

CURRIED CHICKEN WITH PEACHES

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.

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

CURRIED CHICKEN & PEACH SALAD

Steps:

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

CURRY CHICKEN WITH PEACHES

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.

THAI CURRIED CHICKEN WITH PEACHES

Steps:

• Gather the ingredients.
• Using a sharp knife, cut the chicken breast meat into 3/4-inch cubes. Set aside.
• Heat oil in a wok or frying pan over high heat (if using a frying pan, use 2 tablespoons of oil instead of 1).
• Add the onion and stir-fry for 2 minutes until translucent.
• Add the chicken and the garlic and cook until the chicken is golden brown and almost cooked through about 5 minutes.
• Add the red curry paste, sugar, fish sauce, lime peel, and coconut milk and stir until well mixed. Bring to a boil and simmer for 2 minutes.
• Meanwhile, drain the peaches and then add snow peas, red pepper, and peaches to onion mixture. Cook, stirring, for another 2 minutes.
• Just before serving, spoon mixture over cooked rice and garnish with green onions, basil, and cilantro.
• Serve and enjoy!

RUBBED ROAST CHICKEN WITH PEACHES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease rimmed baking sheet with non-stick cooking spray.
• Combine brown sugar, cumin, cardamom, coriander, ginger, salt, and cayenne pepper in a bowl and mix well. Arrange chicken breasts in a single layer on the prepared baking sheet, skin sides up. Pat spice blend on chicken.
• Bake chicken in preheated oven until meat is no longer pink inside, about 25 minutes.
• While chicken is cooking, combine balsamic vinegar, peach preserves, chicken broth, and orange juice in a small saucepan. Bring to a boil over medium heat. Simmer, stirring occasionally, until mixture is thickened and reduced to about 1 cup, about 10 minutes.
• Remove baking sheet from oven. Place peach slices around chicken and pour sauce over the top. Bake until glaze caramelizes on chicken and peaches and an instant-read thermometer inserted in the thickest part of a chicken breast, not touching bone, reads 165 degrees F (75 degrees C), an additional 10 minutes.

CURRIED CHICKEN WITH PEACHES

Steps:

• Brown the chicken breasts slowly in half the oil.
• When brown on all sides, remove from pan and keep warm.
• Heat remaining oil or butter in the same pan.
• Add onion and gently cook until brown.
• Stir in curry powder and cook 3 minutes.
• Sprinkle in flour and cook 1 minute.
• Remove from heat and pour in stock.
• Add garlic and bring to a boil.
• Simmer 20 minutes.
• Return chicken to pan.
• Cover and cook for 45 minutes or until tender.
• Transfer chicken to a casserole dish.
• Strain sauce into a pan.
• Add coconut milk and red currant jelly and simmer 3 minutes.
• Stir in heavy cream into curry sauce and thicken if needed with arrowroot made into a paste with 1 Tbsp stock.
• Add peaches and heat.
• Pour over chicken.
• Serve with rice.