Chicken Curry with Spicy Stone Fruit Chutney
Servings
4 Servings
Ingredients
- 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
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 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.
Worth a shot, would love to know how it works.
Could I replace the broth with some coconut milk to make this more creamy?