Recipe: Chicken Curry with Spicy Stone Fruit Chutney (using chicken thighs)

CHICKEN CURRY WITH SPICY STONE FRUIT CHUTNEY

2 pounds boneless, skinless chicken thighs, cut into medium sized cubes
1 onion, diced small
2 carrots, diced small
1 tsp minced fresh garlic
1/2 tsp minced ginger root
1 tbsp curry powder
1 tbsp olive oil
1 tbsp flour
1 (14 oz) can low-sodium chicken broth, divided
1 Gala apple, peeled and diced small
1 tsp salt
1/2 tsp ground black pepper
2 cups cooked basmati rice (for serving)

In large saute pan with lid over medium heat, saute 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 3/4 cup chicken broth and mix well. Bring mixture to boil; reduce heat to simmer. Cover and cook for 30 minutes over low heat.

Add apple, remaining chicken broth, salt and pepper. Return to low heat, covered, and cook for additional 30 minutes.

While chicken is cooking, prepare Spicy Stone Fruit Chutney.

Serve curry over basmati rice with Spicy Stone Fruit Chutney.

SPICY STONE FRUIT CHUTNEY

2 mangos
2 apricots
2 peaches
2 nectarines
2 plums
2 Gala apples
2 tsp olive oil
1 jalapeno pepper, seeded and minced
1/4 tsp minced fresh garlic
1/4 tsp minced ginger root
1 tsp salt
1/2 tsp ground white pepper
1 tsp cider vinegar

Peel all fruit and cut into medium-sized chunks; set aside.

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.

Makes 4 servings
From: the Art Institute of Chicago, IL
Source: National Chicken Council