Cooking Index - Cooking Recipes & IdeasChicken And Curried Fruit Recipe - Cooking Index

Chicken And Curried Fruit

The intense, sweet flavor and chewy texture of dried fruit is highlighted by curry and other flavorings in this simple entree. Leftover dried fruit may be sprinkled over cereal or tossed in pilafs or stuffings. Remember that a little goes a long way -- although low in fat, dried fruit is higher in calories than fresh fruit.

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6   Skinless chicken breast halves - (2 1/4 lbs total)
1 cup 110g / 3.9ozMixed diced dried fruit
1/2 cup 31g / 1.1ozChopped onion - (abt 1 small)
1/4 cup 36g / 1.3ozChopped chutney
3   Garlic cloves - minced
1 teaspoon 5mlCurry powder - (to 1 1/2)
1 teaspoon 5mlGround cumin
1/4 teaspoon 1.3mlGround red pepper
1/4 teaspoon 1.3mlGround allspice
2 1/2 cups 592mlDefatted low-sodium chicken broth
1/2 cup 118mlDry sherry
  = (or apple juice)
3 cups 480g / 16ozHot cooked rice
  = (or couscous)

Recipe Instructions

Preheat oven to 350 degrees. Arrange chicken, breast-side up, in single layer in 13- by 9-inch baking pan. Place dried fruit around chicken.

Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in medium bowl; stir in chicken broth and sherry. Pour mixture over chicken and fruit.

Cover; bake 30 minutes. Uncover; bake about 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken from pan; arrange over rice on serving platter.

Process half the fruit and half the liquid mixture from pan in food processor or blender until smooth; spoon over chicken. Discard remaining liquid mixture. Arrange remaining fruit over chicken.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 3 Meat, 1 1/2 Fruit, 1/2 Vegetable.

Nutrition Facts: Calories 383; Calories from fat 7%; Total Fat 4g; Saturated Fat 1g; Protein 29g; Carbohydrates 52g; Cholesterol 69mg; Sodium 81mg; Dietary Fiber 3g.

Diabetic Cooking at


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