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Fruited Chicken Curry

The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    4 servings


  • 4 bone-in chicken breast halves (8 ounces each)
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup dried mixed fruit (such as apples, apricots and plums)
  • 3/4 cup hot water
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • Hot cooked rice
  • 1/4 cup slivered almonds, toasted


  • In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice.
  • Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.
Nutrition Facts
1-1/2 cups: 234 calories, 8g fat (3g saturated fat), 30mg cholesterol, 379mg sodium, 30g carbohydrate (25g sugars, 3g fiber), 10g protein.

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  • Kat
    Mar 31, 2020

    This is almost word for word a recipe on page 49 in the cookbook The Africa News Cookbook, African Cooking for Western Kitchens (out of print), published 1985. The recipe is easy and yummy, but credit should be given.

  • kedunham
    Feb 16, 2010

    No comment left