North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/4378/Fruited_Chicken_Curry
Fruited Chicken Curry
Yield: 4 servings
Ingredients
| 1 | Tablespoon | butter | |
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| 4 | bone-in chicken breast halves | ||
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| 1/4 | cup | chopped onion | |
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| 2 | teaspoons | curry powder | |
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| 1/2 | teaspoon | salt | |
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| 1/8 | teaspoon | pepper | |
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| 1 | cup | dried mixed fruit (such as apples, apricots and prunes) | |
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| 3/4 | cup | hot water | |
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| 1 | Tablespoon | granulated sugar | |
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| 1 | teaspoon | lemon juice | |
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| 1 | cup | uncooked rice, prepared according to package directions | |
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| 1/4 | cup | slivered almonds, toasted | |
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Directions:
In a large skillet, brown each side of the chicken in butter; remove and keep warm.
In the drippings, saute the onion, curry, salt and pepper until onion is tender.
Stir in the dried fruit, water, sugar and lemon juice. Return chicken to the pan. Bring to a boil.
Reduce heat; cover and simmer or 25 to 30 minutes or until meat juices run clear.
In the meantime, prepare the rice.
Serve chicken over hot rice; sprinkle with almonds.
Please note that some ingredients and brands may not be available in every store.
North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/4378/Fruited_Chicken_Curry
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