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Chicken Curry with Spicy Stone Fruit Chutney

Chicken Curry with Spicy Stone Fruit Chutney Recipe

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

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1 package
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.

Note

Recipe courtesy of the National Chicken Council




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