Kathleen Rear

There is an Indian place near campus here in Eugene called Evergreen. This is my amateurish attempt of their squeal inducing mango curry.

While the following recipe features apricot jam and heavy cream (because that’s what I had on hand) a mango chutney or jam and coconut cream would make this taste more authentic.

Apricot Curry Chicken With Rice

4 boneless, Skinless Chicken Breasts or Thighs
3 tablespoons Olive Oil
1/2 cup Apricot Jam
1/2 cup White Wine
1/2 cup Heavy Cream
Salt and Pepper

For the Curry:
1 1/2 teaspoons Cardamom
1 teaspoon Coriander
1/2 teaspoon Turmeric
1/8 Cumin
1 teaspoon finely chopped Parsley
1 pinch Cayenne Pepper (or more if you like it spicy)
Mix all ingredients in a small bowl and set aside.

Of course you can use the pre-made Curry powder from the spice section. It’s what I’d planed on doing until I discovered I was out, and trudging back to the store didn’t appeal at all.

In a large saute pan with a lid, heat the olive oil over medium high heat and brown the chicken about 3 minutes a side. No need to cook it through at this point, it will finish cooking in the sauce. Set aside the chicken.
Turn the heat to medium and add the curry mixture, Stir the curry into the remaining chicken juices and toast the spices for about 2 minutes. Add the wine and the apricot jam, stir until the jam is melted in to the sauce. Add the heavy cream and season to taste with salt and pepper. If the sauce seems too think add a bit of water.

Add the chicken back into the pan, flipping it over once so that it is covered in the sauce. Cover and cook for 20 minutes or until the chicken is cooked through. (165 internal temp.)

Serve with Jasmine rice.