2
1 cup dried apricots, or mixed dried fruits
1 cup raisins
4 cups chicken bouillon, or 2 284-mL cans chicken broth and 1 1/2 cups water
398-mL can unsweetened pineapple chunks
6 to 8 skinless, boneless chicken breasts, about 2 lbs (1 kg)
5 to 6 tbsp butter
1/4 cup all-purpose flour
2 tsp curry powder
1 tbsp cumin, optional
1/4 to 1/2 tsp cayenne pepper, optional
1/2 tsp salt
Combine apricots, raisins and bouillon in a large saucepan. Drain juice from pineapple into pan, but don't add chunks. Cover and bring to a boil over high heat. Then reduce heat and simmer mixture until apricots are tender, from 10 to 15 minutes. Place half of the pineapple chunks in a food processor or blender. Use a slotted spoon to remove fruit from broth and add half of simmered apricots and raisins to food processor. Whirl, scraping down sides as needed, until thickly puréed.
Place remaining pineapple chunks and drained simmered fruit in a small bowl. Save fruit bouillon. Slice chicken into walnut-size pieces. Measure out butter and flour. In a small bowl, stir curry powder with cumin, cayenne and salt.
When ready to cook, place 1 tablespoon (15 mL) of butter in a large wide saucepan or deep frying pan that can eventually hold 8 cups (2 L). Melt over medium-high heat until bubbly. Sauté chicken in 3 batches, adding 1 tablespoon (15 mL) of butter for each batch, if needed. Cook chicken just until it loses its pink color and is lightly golden, about 3 to 4 minutes per batch. Chicken will not be fully cooked. As it is done, remove each batch to a bowl.
After chicken is sautéed and removed from pan, add 3 tablespoons (45 mL) of butter to pan. When melted, add flour and stir constantly until it starts to bubble, about 1 minute. Using a whisk, gradually stir in reserved fruit bouillon, then curry mixture. Stir frequently until bubbling and about the thickness of thin gravy.
Then stir in puréed fruit until blended. Add chicken, including any juices, and remaining fruit. Simmer, uncovered and stirring often, until hot and chicken is fully cooked, about 5 minutes. Serve with rice and bowls of interesting additions to sprinkle over top. Try sliced bananas, toasted coconut and slivered almonds or chopped fresh coriander, seedless green grapes and diced avocados.
Calories 372, Protein 31.7g, Carbohydrates 41.4g, Fat 9.8g, Fibre 3.5g, Sodium 770mg.
Ottawa craft maker Betty McKeown is not only a frequent party giver, but is often called upon for recipes such as this large-scale curried chicken. It's not hot or fiery, but has a marvelous sophisticated taste.
For best flavor, cook 1 to 2 days ahead. Then cover and refrigerate or freeze. Carry in sealed plastic containers or self-sealing plastic bags. Reheat in a large covered saucepan, stirring frequently, over medium heat until piping hot. Or place in a covered dish and microwave on high, stirring every 3 to 4 minutes, until hot.