Curried Chicken and Pears
Chicken curry with pineapple (gang ped gai sapparot)
Pineapple & Mango Chicken Curry
Chicken Curry with Caramelized Pineapple
Curry Powder
Apricot Chicken Curry



Curried Chicken And Pears

1 (29 oz.) can Bartlett pears
1 (3 to 3 1/2 lb.) broiler-fryer chicken, cut up
1/4 cup butter
Salt and pepper
1/2 cup chopped onion
1 clove garlic, minced
2 tsp. curry powder
1/2 tsp. ginger
2 1/2 Tbsp. flour
1 cup chicken broth
2 tsp. lemon juice
1/2 tsp. salt
1/4 cup raisins
Drain pears, reserving 3/4 cup syrup. Sprinkle chicken with salt and
pepper. Brown in butter. Transfer to baking dish.

Saute onion and garlic in drippings. Blend in curry, ginger and flour.
Add reserved syrup, chicken broth, lemon juice and salt. Cook, stirring
constantly, until thick and smooth. Add raisins. Pour over chicken.
Cover pan and bake in 350 degree oven 45 minutes. Add pears, basting
with sauce. Return to oven for 10 minutes. 4 to 6 servings.

Source: http://www.cooks.com/rec/doc/0,1739,...248201,00.html





Chicken curry with pineapple (gang ped gai sapparot)

400 g (13 oz) chicken fillets
1 tsp chili paste
600 ml (20 fl oz) coconut milk
300 g (10 oz) canned pineapple pieces
1 Tbsp brown sugar
1 Tbsp fish sauce

Slice chicken, drain pineapple pieces.
Bring half of the coconut milk to boil and add chili paste.
Add chicken and heat.
Add pineapple, sugar, fish sauce and the rest of the coconut milk
and stir.
Simmer for 15 minutes.

Source: http://cookbook.rin.ru/cookbook_e/recipes/29287383.html





Pineapple & Mango Chicken Curry

Melissa De Leon

4 chicken breasts
1 Tbsp. butter
2 Tbsp. vegetable oil
1 large onion, sliced
2 Tbsp. flour
1 Tbsp. curry powder
1 tsp. ground coriander
1 tsp. grated fresh ginger
grated peel and juice of one lemon
2 cups chicken stock
1 ripe mango
1 cup chopped pineapple
salt and pepper

Trim the chicken and season with salt and pepper. Heat the butter
and oil in a pan and saute the chicken until browned in both sides and
partially cooked (2-3 minutes each side). Remove from a pan and set
aside.
Cook the onion in the same oil until lightly translucent (5 minutes)
then stir in the flour, curry powder, coriander and grated ginger. Cook
for 2 minutes stirring all the time.
Add the lemon peel, juice and chicken stock and bring to a boil. Put
the chicken back in the pan and simmer for 10 minutes.
Peel and chop the mango and add to the chicken with the chopped
pineapples. Simmer gently for 5 minutes. Adjust seasonings and serve
with steamed rice and garnishes. Serves 4.

Source: http://www.kovr13.com/07jul02/dr071602a.htm





Chicken Curry with Caramelized Pineapple

4 skinless, boneless chicken breasts (1 1/2 to 2 pounds), cut into
1-inch pieces
1/4 cup butter
1 medium onion, cut in half and thinly sliced
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
2 tablespoons curry powder
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup almonds, coarsely cracked or slivered
1/2 cup plain yogurt
1 cup fresh pineapple chunks, drained, or 1 8-ounce can pineapple
rings, drained
cooked white Basmati rice
fresh cilantro, snipped

Melt the butter in a large skillet over medium heat. Add the onion and
cook, turning frequently, until golden. Add the garlic and the chicken
pieces and cook for 3 to 5 minutes, turning often. Add the vegetable
oil to the pan and sprinkle the curry powder over the chicken. Cook for
30 seconds, stirring constantly to cook the curry powder. Sprinkle the
flour over the mixture and continue stirring for 30 seconds. Slowly add
the chicken broth and almonds, stirring until the mixture becomes thick
and bubbly. Continue cooking over low heat for 2 to 3 minutes more.
Remove the pan from the heat and stir in 1/2 cup plain yogurt. To
caramelized the pineapple, lightly brown the pineapple chunks or rings
in a non-stick skillet over medium-high heat, 3 to 4 minutes each side.
No oil is necessary to brown them.

Serve the chicken curry over Basmati rice. Sprinkled with fresh,
snipped cilantro and garnish with the caramelized pineapple. Serves 4
to 6.

Source: http://www.6productions.com/jayniski...es/2002-02-26/





The taste and aroma of homemade curry powder is far superior to the
timid yellow mixture found on the spice rack. Create your own personal
blend by experimenting with the spice amounts in the recipe. With this
curry powder on hand, an aromatic curry can be made in minutes.

Curry Powder

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1 tablespoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper

Place cumin, coriander, fenugreek, black peppercorns, and mustard seeds
in a spice grinder or mini food processor. Grind until smooth. Blend in
the remaining ground spices. Store the curry powder in a small spice
jar with a tight-fitting lid.

Tip: For an aromatic curry powder, add a pinch of cinnamon and clove,
to taste. For a mild curry powder, eliminate the cayenne pepper, or add
more cayenne for an extra hot powder.

Source: http://www.6productions.com/jayniski...es/2002-02-26/





Apricot Chicken Curry

Originally From: The Book of Curries & Indian Foods
4 servings

2 1/2 lbs chicken pieces, skinned
1/2 teaspoon chile powder
1 tablespoon garam masala
1 (1 inch) piece fresh ginger, grated
2 garlic cloves, crushed
1 cup dried apricots, soaked 2-3 hours, or 2 cups fresh or canned
apricots
2 tablespoons vegetable oil
2 onions, finely sliced
1 teaspoon cumin
1 (14oz) can chopped tomatoes
salt to taste
1 tablespoon sugar
2 tablespoons white wine (or white wine vinegar)

Rinse chicken; pat dry with paper towels. Cut into bite-sized pieces
and put in large bowl. Add chile powder, garam masala ginger and
garlic, toss well to coat chicken. Cover and refrigerate 2-3 hours to
allow chicken to absorb flavours.
Heat oil in a large heavy saucepan, add chicken. Cook over high heat
about 5 minutes, or until browned all over. Remove from pan and set
aside. Add onions to pan and cook, stirring about 5 minutes, until
soft. Add cumin, cook 1 minute more. Return chicken to pan, add
tomatoes and cover and cook over low heat 20 minutes. Add (drained)
apricots, add salt, sugar and white wine. Simmer, covered at least 15
minutes, until tender. Serve hot.

Source:
http://dinnercoop.cs.cmu.edu/dinnerc...ckenCurry.html



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