Fruit and Chicken Curry

Serve on a bed on rice for a fun curry dish that has a taste of fruit in every bite.  

I got halfway through before I took a picture!

20 dried apricots

2 cups water

1 cup raisins

1 can (10 oz/284 ml) chicken broth or homemade stock

½ cup dry white wine

Juices from all fruits, including apricots

1 can (14 oz/398 ml) unsweetened pineapple

1 can (10 oz/284 ml) mandarin oranges

½ cup butter, divided

3 tbsp flour or cornstarch

3 tbsp powdered chicken stock

1-2 tbsp curry powder

Salt and pepper to taste

3 pounds chicken breast, skinned and boned

1 cup seedless green grapes

2 medium avocados

1 cup wide flake coconut

Simmer apricots in water until tender, about 1/2 hour. Add raisins in the last 5 minutes of cooking time to plump.  Combine juices from all fruits, including apricots, with chicken broth and wine, set aside.  In food processor or blender, puree 8 apricots, 1 cup pineapple, ¼ cup mandarins and 1/4 cup raisins.

Melt 5 tbsp (75 mil) butter in a large heavy saucepan. Stir in flour and cook gently for 3-4 minutes. Combine the reserved liquids, fruit puree, curry powder and powdered chicken stock, add to butter mixture, whisky quickly.  Cook until smooth and thick.  Meanwhile, cut chicken into walnut-size pieces and sauté in remaining butter just until cooked.  Fold chicken, grapes, remaining apricots, pineapple, raisins and mandarins into thickened puree.  At this point, curry may be refrigerated or frozen.  Reheat gently just before serving and transfer into a large, shallow serving dish or casserole.  Garnish with avocados and coconut.

Serves 16.  (For our dinner swap, I increased the ingredients to make 20 servings and split it four ways). 

Fair for Friends collaborative cookbook (1983)


Thanks for the yummy recipe, Mary!