Fruited Chicken Curry Recipe

5 1
Fruited Chicken Curry Recipe
Fruited Chicken Curry Recipe photo by Taste of Home
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Fruited Chicken Curry Recipe

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5 1
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 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

Directions

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 thermometer reaches 170°. Serve with rice; sprinkle with almonds. Yield: 4 servings.
Originally published as Fruited Chicken Curry in Quick Cooking January/February 2002, p31

Nutritional Facts

1-1/2 cups: 234 calories, 8g fat (3g saturated fat), 30mg cholesterol, 379mg sodium, 30g carbohydrate (25g sugars, 3g fiber), 10g protein.

  • 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 thermometer reaches 170°. Serve with rice; sprinkle with almonds. Yield: 4 servings.
Originally published as Fruited Chicken Curry in Quick Cooking January/February 2002, p31

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