Fruited Chicken Curry in a Hurry Recipe

Name: Fruited Chicken Curry in a Hurry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basmati rice; 3 tablespoons vegetable oil (3 times around the pan); 4 6-ounce boneless, skinless chicken breast halves, cut into 1/2-inch slices across the width of the breast; Coarse salt and coarse black pepper; 4 garlic cloves, chopped; 2-inch piece of fresh ginger, peeled and grated; 2 tablespoons ground coriander (2 palmfuls); 1 large yellow onion, chopped; 1 large green apple, peeled and diced; 2 tablespoons all-purpose flour; 2 cups chicken stock or broth; 2 tablespoons curry paste, mild or hot; 1/4 cup golden raisins (a generous handful); 8 pitted dates or 6 pitted prunes, chopped; 4 scallions, thinly sliced; 1 cup toasted shredded coconut; 1/2 cup sliced almonds or Spanish peanuts; 1 cup prepared mango chutney; 1/4 cup finely chopped fresh cilantro leaves (a handful)

Servings: persons

2 cups basmati rice
3 tablespoons vegetable oil (3 times around the pan)
4 6-ounce boneless, skinless chicken breast halves, cut into 1/2-inch slices across the width of the breast
Coarse salt and coarse black pepper
4 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and grated
2 tablespoons ground coriander (2 palmfuls)
1 large yellow onion, chopped
1 large green apple, peeled and diced
2 tablespoons all-purpose flour
2 cups chicken stock or broth
2 tablespoons curry paste, mild or hot
1/4 cup golden raisins (a generous handful)
8 pitted dates or 6 pitted prunes, chopped
4 scallions, thinly sliced
1 cup toasted shredded coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1/4 cup finely chopped fresh cilantro leaves (a handful)

1
Prepare the rice according to the package directions.
2
Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil.
3
Add the chicken, season with salt and pepper, and lightly brown.
4
Remove the chicken and reserve on a plate.
5
To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and saute together for 3 to 5 minutes.
6
Add the flour and cook for 1 minute more.
7
Add the chicken stock to the pan and bring to a bubble.
8
Add the curry paste, golden raisins, and dates.
9
Reduce the heat to medium low.
10
Add the chicken pieces back to the pan.
11
Simmer the curry for 8 to 10 minutes.
12
Assemble the toppings in small dishes.
13
Serve the curry in shallow bowls with scoops of basmati rice.
14
Garnish with any or all of the toppings.
15
For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock.
16
Brown the tofu as you would the chicken and follow the same method above.

1178

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups basmati rice, 3 tablespoons vegetable oil (3 times around the pan), 4 6-ounce boneless, skinless chicken breast halves, cut into 1/2-inch slices across the width of the breast, Coarse salt and coarse black pepper, and more.

Yes, Fruited Chicken Curry in a Hurry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruited Chicken Curry in a Hurry

How did you like this recipe?

Frequently Asked Questions