FRUITED CHICKEN CURRY IN A HURRY

Fruited Chicken Curry in a Hurry image

Yield 4 servings

Number Of Ingredients 19

2 cups basmati rice
3 tablespoons vegetable oil (3 times around the pan)
4 6-ounce boneless, skinless chicken breast halves, cut into 1/2-inch slices across the width of the breast
Coarse salt and coarse black pepper
4 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and grated
2 tablespoons ground coriander (2 palmfuls)
1 large yellow onion, chopped
1 large green apple, peeled and diced
2 tablespoons all-purpose flour
2 cups chicken stock or broth
2 tablespoons curry paste, mild or hot
1/4 cup golden raisins (a generous handful)
8 pitted dates or 6 pitted prunes, chopped
4 scallions, thinly sliced
1 cup toasted shredded coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1/4 cup finely chopped fresh cilantro leaves (a handful)

Steps:

Prepare the rice according to the package directions.
Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.
Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.
For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.