What a tasty way to use the last half cup of peach chutney in the jar! Paired with the spice of curry powder, this sauce was on the sweeter side, with a lot of spice from the curry powder and chutney. I added some dried apricots for their chewy texture, and used up half an onion as well.
On a plate, combine:
1 tablespoon olive oil
2 teaspoons curry powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Cut into cubes:
2 boneless, skinless chicken breasts
Add the chicken to the curry-oil mixture and turn to coat all sides of the chicken.
Using a small amount of olive oil, sear the chicken in a hot pan.
Remove the chicken and set aside. Keep the pan for making the sauce.
In the same pan, using a small amount of olive oil if needed, cook until soft and slightly coloured:
1/2 medium onion, sliced
1 teaspoon curry powder
Cook, stirring for a minute.
1/2 cup chutney
1/2 cup chicken stock
Bring to a boil, and turn down to a simmer.
8 - 10 dried apricots, sliced
Add the seared chicken back to the pan. Cover and simmer until the chicken is fully cooked.
Uncover, taste and adjust seasoning.
2 green onions, sliced
Serve the chicken on a bed of basmati rice and green peas.
- This was an easy dish to put together, taking only as long as it took to cook the rice.
- The chicken breasts can be left whole and baked or simmered in the sauce.
- Other meat options include chicken drumsticks or thighs; firm white fish; pork tenderloin or chops.
- The spiciness (heat) can be increased by adding chili flakes or cayenne pepper.
- If you find that the sauce is too sweet, add some lemon juice.
- The chutney I used was a peach chutney; you can use any chutney you have available.
- The apricots can be omitted, or can be replaced with other dried fruit such as raisins.
- Leftover chicken can be added to wraps for lunch.