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Fruited Chicken Curry

 Fruited Chicken Curry
The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
4 ServingsPrep: 15 min. Cook: 45 min.


  • 4 bone-in chicken breast halves (8 ounces each)
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup dried mixed fruit (such as apples, apricots and plums)
  • 3/4 cup hot water
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • Hot cooked rice
  • 1/4 cup slivered almonds, toasted


  • In a large skillet, brown the chicken in butter on each side; remove
  • and keep warm. In the drippings, cook the onion, curry, salt and
  • pepper until onion is tender. Stir in the fruit, water, sugar and
  • lemon juice.
  • Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer
  • for 25-30 minutes or until a meat thermometer reaches 170°.
  • Serve with rice; sprinkle with almonds. Yield: 4 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 234 calories, 8 g fat (3 g saturated fat), 30 mg cholesterol, 379 mg sodium,

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Fruited Chicken Curry (continued)

Nutritional Facts: 30 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.