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Prep/Cook Time: 1 hour 20 minutes
Servings: 4
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Ingredients
1 package PERDUE® Fresh Boneless, Skinless Chicken Thighs
Cut into medium sized cubes
1 onion, diced small
2 carrots, diced small
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1 tablespoon curry powder
1 tablespoon olive oil
1 tablespoon flour
1 can (14 ounces) low-sodium chicken broth, divided
1 Gala apple, peeled and diced small
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked basmati rice
Spicy Stone Fruit Chutney:
2 mangos
2 apricots
2 peaches
2 nectarines
2 plums
2 Gala apples
2 teaspoons olive oil
1 jalapeno pepper, seeded and minced
1/4 teaspoon garlic, minced
1/4 teaspoon ginger, minced
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon cider vinegar
Instructions
- In large sauté pan with lid over medium heat, sauté onion, carrots, garlic and ginger until softened, about 6 minutes. Add chicken and cook until slightly browned, about 7 minutes. Add curry powder; cook for 1 additional minute. Add olive oil and flour, stir well. Add 3/4 cup chicken broth and mix well.
- Bring mixture to boil; reduce heat to simmer. Cover and cook for 1/2 hour over low heat. Add apple, remaining chicken broth, salt and pepper. Return to low heat, covered, and cook for additional 1/2 hour. While chicken is cooking, prepare Spicy Stone Fruit Chutney. Serve curry over basmati rice with Spicy Stone Fruit Chutney
Spicy Stone Fruit Chutney: - Peel all fruit and cut into medium-sized chunks. In medium saucepan, warm olive oil over medium heat. Saute jalapeno pepper, garlic and ginger for 2 minutes. Add all fruit pieces, reduce heat to low and simmer until fruit begins to break down, about 30 minutes. Add salt and pepper. Remove chutney from heat; stir in vinegar.
Note
Recipe courtesy of the National Chicken Council
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