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This recipe from Carol Smith-Barnes makes a lot of curry. She notes, “The recipe is easy to cut in half, and it freezes very well, especially with the rice on the side. I recommend using chicken with the bone in and some of the skin on, as this will impart even more flavor, but it is still very tasty made with boneless, skinless chicken.”

  • 6 chicken breasts, bone-in with some skin
  • 1-2 tsp. KOSHER STYLE FLAKE SALT, to taste
  • 1-2 tsp. PENZEYS GROUND PEPPER, to taste
  • 5 Cups hot water
  • 4 TB. cider vinegar
  • 6 oz. dried apricots cut into 1/4 inch dice
  • 2 TB. butter
  • 2 TB. vegetable oil
  • 11/2 Cups diced white onion
  • 1 TB. MAHARAJAH or SWEET CURRY POWDER (or more, to taste)
  • 3 TB. cornstarch
  • 11/3 Cups orange juice
  • 6-8 servings cooked jasmine rice

Carol adds sweetener just before serving, to taste. She uses 6-9 individual bags of aspartame sweetener. 2-4 TB. of honey or sugar would work as well, or you may prefer the curry to be slightly tart and not add any sweetener. It’s delicious either way!
Season the chicken breasts with KOSHER STYLE FLAKE SALT and PENZEYS GROUND PEPPER to taste. In a medium bowl, combine the hot water, CHICKEN SOUP BASE, cider vinegar and apricots and set aside. Heat a large skillet over medium heat. Add the butter and oil. Place the chicken breasts in the pan, skin side down, and brown, about 8-10 minutes. Turn over and continue to cook until almost done, about 6-10 minutes more. Remove the chicken from the pan to cool. Add the onions to the pan and cook over medium-low heat until tender. Do not allow the onions to brown too much. Add the CURRY POWDER and cook for 2-4 minutes on medium to develop the flavor. Add the water mixed with the CHICKEN SOUP BASE, the cider vinegar and the diced dried apricots. Bring to a boil, then reduce heat to a simmer and allow broth to reduce by about 1/3, about 20 minutes. Meanwhile, strip the chicken from the bones, keeping the meat in bite-sized chunks. Discard the bones and skin. Add the meat to the broth after it has reduced, and bring the mixture back to a simmer. Blend the cornstarch with the orange juice and drizzle into the chicken mixture, stirring constantly. Bring to a boil and cook until sauce thickens, roughly 5 minutes. You may vary the amount of cornstarch, depending on how thick or thin you want your curry. Add sweetener as desired just before serving. Serve over hot cooked jasmine rice.

Prep. time: 20 minutes
Cooking time: 60 minutes
Serves: 6-8

Nutritional Information:
Servings 8; Serving Size 1 1/2 cups (417g); Calories 390; Calories from fat 110; Total fat 12g; Cholesterol 70mg; Sodium 620mg; Carbohydrate 42g; Dietary Fiber 3g.

Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Kosher Style Flake Salt 1 lb. bag
Chicken Soup Base and Seasoning 8 oz. jar
Sweet Curry Powder 2.2 oz. 1/2 cup jar

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