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


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


  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 one additional minute.  Add olive oil and flour, stir well.  Add ¾ cup chicken broth and mix well.
  2. 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.
  3. 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.



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