Curry Chicken


  •    1 1/2 tablespoons all-purpose flour

  •    1/4 teaspoon salt

  •    1/2 teaspoon black pepper

  •    1 1/2 pounds skinned and boned chicken breasts, cut into 3/4-inch cubes

  •    4 tablespoons vegetable oil, divided use

  •    3 garlic cloves, minced

  •    1 red bell pepper, cored and seeded, diced

  •    1/2 medium onion, diced

  •    1 large green apple (such as a Granny Smith), cored and diced

  •    5 teaspoons curry powder

  •    2 cups chicken broth

  •    1/4 cup tomato paste

  •    1/2 cup apricots

  •    1/8 teaspoon cayenne pepper


For serving: cooked white or brown rice


Procedure: Place flour, salt, black pepper in a bag. Add chicken cubes and shake bag to coat chicken with flour mixture. Heat 2-1/2 tablespoons oil in a Dutch oven or large deep skillet. Add chicken and brown on all sides on high heat. Add bell pepper, onions, apple and curry powder, adding additional vegetable oil if necessary to prevent sticking; cook on medium heat, stirring frequently, until onion is softened and transparent.

In a small bowl, stir together chicken broth and tomato paste; add to chicken mixture and stir. Add raisins and simmer for 25 minutes, or until chicken is cooked and sauce has thickened, stirring occasionally.


Advance preparation: Can be prepared 2 days in advance and refrigerated. Reheat on low heat, stirring frequently, or microwave on medium power until heated through, stirring frequently.


Presentation: Serve with cooked rice and garnish with chopped fresh cilantro or parsley.

Contributed by Josh and Dan Gough