Chicken Curry with Spicy Stone Fruit Chutney

National Chicken Council
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 1 hour 30 minutes


2pounds boneless, skinless chicken thighs, cut into medium sized cubes
1 onion, diced small
2 carrots, diced small
1teaspoon garlic, minced
1/2teaspoon ginger, minced
1tablespoon curry powder
1tablespoon olive oil
1tablespoon flour
1 (14-ounce) can low-sodium chicken broth, divided
1 Gala apple, peeled and diced small
1teaspoon salt
1/2teaspoon black pepper
2cups cooked basmati rice
Spicy Stone Fruit Chutney:
2 mangos
2 apricots
2 peaches
2 nectarines
2 plums
2 Gala apples
2teaspoons olive oil
1 jalapeno pepper, seeded and minced
1/4teaspoon garlic, minced
1/4teaspoon ginger, minced
1teaspoon salt
1/2teaspoon white pepper
1teaspoon cider vinegar


  1. In large sauté pan with lid over medium heat, sauté onion, carrots, garlic and ginger until softened, about 6 minutes.  Add chicken and cook until slightly browned, about 7 minutes.  Add curry powder; cook for one additional minute.  Add olive oil and flour, stir well.  Add ¾ cup chicken broth and mix well.
  2. Bring mixture to boil; reduce heat to simmer.  Cover and cook for ½ hour over low heat.  Add apple, remaining chicken broth, salt and pepper.  Return to low heat, covered, and cook for additional ½ hour.  While chicken is cooking, prepare Spicy Stone Fruit Chutney.  Serve curry over basmati rice with Spicy Stone Fruit Chutney.
  3. To prepare chutney, peel all fruit and cut into medium-sized chunks.  In medium saucepan, warm olive oil over medium heat.  Saute jalapeno pepper, garlic and ginger for 2 minutes.  Add all fruit pieces, reduce heat to low and simmer until fruit begins to break down, about 30 minutes.  Add salt and pepper.  Remove chutney from heat; stir in vinegar.

From the Art Institute of Chicago.

Nutritional Info *per serving

  • Glycemic Load 23.13
  • Calories 790
  • Fat 25g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 11g
  • Cholesterol 150mg
  • Sodium 1360mg
  • Potassium 1460mg
  • Carbohydrate 96g
  • Fiber 11g
  • Sugars 56g
  • Protein 49g
  • Trans Fat 0g
  • Vitamin A 160%
  • Vitamin C 150%
  • Calcium 10%
  • Iron 30%