Chicken Curry with Spicy Stone Fruit Chutney

Publish date:
chicken with stone fruit1
  • 4 ServingsServings


  • 2 pound 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 can (14 oz.) low sodium chicken broth, divided
  • 1 Gala apple, peeled and diced small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup cooked basmati rice


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 3/4 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 1/2 hour. While chicken is cooking, prepare Spicy Stone Fruit Chutney. Serve curry over basmati rice with Spicy Stone Fruit Chutney.