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The Washington Post

Easy Fruited Chicken Curry

Easy Fruited Chicken Curry 4.000
Oct 1, 2003

Cookbook author Nancy Baggett writes: "The sweetness of the fruit counters the heat of the curry in this entree, which becomes the talk of the table when served as the centerpiece with a selection of garnishes placed alongside. (I set out dishes of different kinds of chopped nuts, fresh cilantro leaves, a zesty chutney -- and, of course, basmati rice.)"


Servings: 4 - 6
Ingredients
  • 1 cup regular or low-sodium chicken broth
  • 1 1/2 teaspoons low-sodium soy sauce
  • 1 1/4 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt, plus additional to taste
  • 2 1/2 tablespoons peanut or corn oil
  • 1 1/3 to 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 4 to 5 scallions (white and light-green parts), cut into 1/2-inch lengths
  • 2 teaspoons peeled, finely chopped fresh ginger root
  • 1 tablespoon white flour
  • 1 medium (8 ounces) Golden Delicious or Grimes Golden apple, peeled, cored and diced
  • 1 medium (8 ounces) slightly underripe Bosc or Bartlett pear, peeled, cored and diced
  • 1/3 cup golden or dark raisins (optional)
  • 1 tablespoon curry powder

Directions

In a medium bowl, stir 2 tablespoons of the broth together with the soy sauce, coriander, cardamom, cloves, 1/4 teaspoon salt and 1 tablespoon of the oil. Add the chicken and stir to coat. Set aside for 20 minutes.

In a deep, nonstick 12-inch skillet or other large pot over medium-high heat, heat the remaining 1 1/2 tablespoons oil until hot but not smoking. Add the chicken mixture to the skillet and cook, stirring frequently, until the chicken is browned on all sides, 4 to 5 minutes total. Add the scallions and ginger and cook, stirring frequently, until the scallions soften, about 2 minutes. Sprinkle the flour over the chicken and cook, stirring constantly, until the flour is completely incorporated and a paste forms. Cook, stirring, for an additional 30 seconds.

Slowly stir in 3/4 cup of the remaining broth and cook, stirring constantly, until completely incorporated. Add the apple, pear, raisins (if using) and curry powder and stir to combine. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the fruit is tender when pierced with a fork, about 10 minutes. Taste; if desired, thin the sauce with some or all of the remaining chicken broth. Taste and adjust the seasonings accordingly. Serve immediately.

Per serving: 238 calories, 28 gm protein, 15 gm carbohydrates, 8 gm fat, 65 mg cholesterol, 2 gm saturated fat, 332 mg sodium, 3 gm dietary fiber


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Recipe Source

From cookbook author Nancy Baggett.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 238


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 2g 10%

Cholesterol: 65mg 22%

Sodium: 332mg 14%

Total Carbohydrates: 15g 5%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 28g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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