Recipes

Prep/Cook Time: 80 Minutes
Servings: 4
Average Rating:

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1	package PERDUE® Fresh Boneless, Skinless Chicken Thighs, Freezer Ready Pouches®, for Clubs PERDUE® Fresh Boneless, Skinless Chicken Thighs, Freezer Ready Pouches®, for Clubs (34722)
	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

1. 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.
2. 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:

1. 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.

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