Recipes sent to Ingrid

I found some chicken curry with fruit recipes for you.  Remember you can always decrease the amount of the curry and increase the fruit if you wish.   Recipe number III is quite "fruity"- sweet, and takes somewhat longer to prepare.

I CHICKEN CURRY w/ fruit  4 servings

Ingredients:

4 boneless skinless chicken thighs cut into bite-sized pieces 
1 tablespoon corn oil ( or peanut oil)
1 small onion, chopped 
1 teaspoon ginger, minced (or approx 1 teaspoon ginger paste.)
1 large red pepper, chopped (not hot red pepper)
2 tablespoons curry powder or medium curry paste  
1 cup dried apricots , chopped
1 (14 ounce) can coconut milk. 

Directions:

1.      Brown chicken thighs in oil.
2.      Remove chicken from pan & keep warm.
3.      Sauté onion and red pepper until soft; add ginger and sauté 1 minute.
4.      Stir in curry paste and cook 3-4 minutes.
5.      Add chicken, apricot and coconut milk; simmer 10 minutes or until curry sauce has thickened to desired consistency.

II CHICKEN CURRY w/ fruit  4 servings
 
Ingredients:

Cooking spray to spray on roasting pan.
1 3 1/2- to 4-pound boneless skinless chicken thighs, cut into bite-sized pieces
1 cup dried apricots, chopped 
4 tablespoons corn oil (or peanut oil)
1/2 teaspoons salt
1 teaspoon ginger, minced (or approx 1 teaspoon ginger paste.)
2 tablespoons curry powder (or medium curry paste) 
1 cup dried apricots, chopped

Directions:

1.      Heat oven to 400° F.
2.      In a small bowl, mix salt, ginger and curry powder or paste
3.      Add chicken and apricot pieces and toss until well coated.
4.      Place in prepared roasting pan.
5.      Roast, stirring once, until the chicken is cooked through; about 45 minutes to an hour.

III CHICKEN CURRY w/ fruit  4 servings

Ingredients:

4  chicken breasts, cooked and cubed
10  tablespoons unsalted butter 
1  large onion, minced
3  tablespoons flour 
2  tart apple, sliced 
2  ripe peach or nectarine sliced 
1  cup dried apricots, chopped 
1/2  cup dried cherries  
3  tablespoons curry powder or medium curry paste 
1  cup chicken broth 
1  cup heavy cream or half-and-half 

1.      Melt butter in a large, heavy skillet.
2.      Simmer onion in the butter until soft but not brown.
3.      Lower heat to medium.
4.      Add fruit.
5.      Stir gently until warmed through.
6.      Add the flour and stir until well mixed; about one minute.
7.      Add curry and chicken broth.
8.      Let simmer on low heat for five minutes.
9.      Add cream and stir.
10.     Add cooked shredded chicken breast.

Note:  You can purchase curry paste at any East Indian or even at a larger grocery store (Patak's brand is the best)