Chicken Curry
With an Easy to Make Fruit Chutney
This version of Chicken Curry has always been a comfort food for our family. Our kids just love the fruit chutney mixed in with the chicken. We have to watch our little one though. He will pick out the bits of fruit and leave the chicken if we aren't watching him.
We usually serve this over rice but you can also eat it over some egg noodles or angel hair pasta. This recipe serves four. You can double it if you need more. I usually double it any way so that we have leftovers for another day.
Easy To Make Chutney
Making the fruit chutney is a breeze. You use a bag of dried fruit from the store. I like to use the tropical blend fruit, it has mango, pineapple, papaya and apricot.
You heat up some orange juice, a small amount of vinegar and spices. Then you add the dried fruit and let sit for 5 minutes.
That's all there is to it.
Chicken Curry Recipe
Prep Time: 20 min
Cook Time: 45 min
Serves 4
Ingredients:
- 2 pounds skinless, boneless, chicken thighs cut into bite sized pieces
- 1 small onion, diced
- 2 carrots, diced into small pieces
- 1 teaspoon minced garlic
- 1/2 teaspoon ginger, minced
- 1 Tablespoon curry powder
- 1 Tablespoon olive oil
- 1 Tablespoon flour
- 14 ounces chicken broth, divided
- 1 peeled apple diced into small pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice
Fruit Chutney
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 cup dried mixed fruit (such as mango, papaya, pineapple)
- 1/2 cup orange juice
- 1 tablespoon cider vinegar
Preparation:
-
Heat a large frying pan with lid over medium heat, add some olive oil and cook onion, carrots, garlic and ginger until soft, about 6 minutes.
-
Add chicken pieces and cook until slightly browned, about 7 minutes.
-
Add curry powder and cook for one minute.
-
Add olive oil and flour, stir well.
-
Add 3/4 cup chicken broth and mix well
-
Bring mixture to boil and then reduce heat to simmer.
-
Cover and cook for 1/2 hour over low heat.
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Add the diced apple, remaining chicken broth, salt and pepper.
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Bring back to low heat, cover the pan and cook for additional 1/2 hour.
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While chicken is cooking, prepare Fruit Chutney.
- Serve curry over rice with Fruit Chutney.
Fruit Chutney
- In a small saucepan stir together orange juice, vinegar and the spice mixture.
- Bring to a boil and stir in dried fruit.
- Remove from heat and let stand, covered, for 5 minutes
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