Chicken Curry with Spicy Stone Fruit Chutney
- Yield 4 servings
- Prep 20 mins
- Cook 1 hour 30 minutes
Mangos, apricots, peaches, nectarines, plums and apples combine in a super tasty chutney for Chicken Curry.
National Chicken Council
Ingredients
- Chicken:
- 2 pounds 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 -- (14-ounce) can 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 one additional minute. Add olive oil and flour, stir well. Add ¾ cup chicken broth and mix well.
- Bring mixture to boil; reduce heat to simmer. Cover and cook for ½ hour over low heat. Add apple, remaining chicken broth, salt and pepper. Return to low heat, covered, and cook for additional ½ hour. While chicken is cooking, prepare Spicy Stone Fruit Chutney. Serve curry over basmati rice with Spicy Stone Fruit Chutney.
- To prepare 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.
From the Art Institute of Chicago.
