You are here: Home » Recipes » Chicken Curry with Spicy Stone Fruit Chutney 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 PrintEmail Ingredients Chicken:2 pounds boneless, skinless chicken thighs, cut into medium sized cubes1 -- onion, diced small2 -- carrots, diced small1 teaspoon garlic, minced1/2 teaspoon ginger, minced1 tablespoon curry powder1 tablespoon olive oil1 tablespoon flour1 -- (14-ounce) can low-sodium chicken broth, divided1 -- Gala apple, peeled and diced small1 teaspoon salt1/2 teaspoon black pepper2 cups cooked basmati riceSpicy Stone Fruit Chutney:2 -- mangos2 -- apricots2 -- peaches2 -- nectarines2 -- plums2 -- Gala apples2 teaspoons olive oil1 -- jalapeno pepper, seeded and minced1/4 teaspoon garlic, minced1/4 teaspoon ginger, minced1 teaspoon salt1/2 teaspoon white pepper1 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.