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Chicken Curry with Spicy Stone Fruit Chutney

1 package PERDUE® Fresh Chicken Thighs, Freezer Ready Pouches®, for Clubs
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

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