Wednesday, June 22, 2011

June 20: Fruited Chicken Curry in a Hurry

2 cups basmati rice
3 tablespoons vegetable oil
4 6-ounce chicken breast halves, cut into 1/2-inch slices across the width of the breast
   Coarse salt and coarse black pepper
4 garlic cloves, chopped
   2-inch piece of fresh ginger, peeled and grated
2 tablespoons ground coriander
1 large yellow onion, chopped
1 large green apple, peeled and diced
2 tablespoons all-purpose flour
2 cups chicken stock or broth
2 tablespoons curry paste, mild or hot
1/4 cup golden raisins
8 pitted dates, or 6 pitted prunes, chopped

4 scallions, thinly sliced
1 cup toasted shredded coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1/4 cup finely chopped fresh cilantro leaves

Prepare the rice according to the package directions.

Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown.

Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and saute together for 3 to 5 minutes.

Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.

Assemble the toppings in small dishes.

Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.


This meal was a winner in our house. My girls loved it because of the fruit, but especially because of the coconut. I realized too late I didn't have any curry paste, so I used a tablespoon of curry powder. That seemed to be the right amount. My cilantro went bad and I am allergic to mangoes, so we didn't have cilantro or mango chutney as toppings either. That was ok with everyone else. I used mostly Jasmine Rice instead of Basmati because I ran out.

Rachael Ray's tidbit is: "For a vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above."

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