Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder.

Source: EatingWell Magazine, Charter Issue 1990




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat and saute garlic and onions until golden. Add chicken and saute until browned. Add water, coriander, ginger, cumin, cardamom, cayenne, raisin, and apricot preserves. Simmer uncovered until chicken is cooked, 15 to 20 minutes, stirring occasionally. The liquid will be mostly absorbed.

  • Gradually stir yogurt into cornstarch until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.

Nutrition Facts

315 calories; protein 20.6g; carbohydrates 43.6g; dietary fiber 1.9g; sugars 29.2g; fat 7.3g; saturated fat 2.1g; cholesterol 48.7mg; vitamin a iu 143.9IU; vitamin c 5.9mg; folate 24.7mcg; calcium 258mg; iron 1.1mg; magnesium 48.8mg; potassium 683.8mg; sodium 196.7mg; thiamin 0.1mg.

2 fruit, 1 low-fat milk, 1/2 vegetable, 2 lean meat, 1/2 fat