Chicken Curry with Spicy Stone Fruit Chutney

Recipe by National Chicken Council

National Chicken Council

Ingredients

Chicken:: 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

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.
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.
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.