Print Options

Fruited Chicken Curry Recipe

Fruited Chicken Curry Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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, 30 g carbohydrate, 3 g fiber, 10 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.