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chicken with stone fruit1

Chicken Curry with Spicy Stone Fruit Chutney

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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.