This is another fantastic recipe by The Naptime Chef. The curry is savory with some sweetness from the coconut and raisins while remaining mild enough for kids. This recipe seems like a lot of work, but it was very easy.
Recipe by The Naptime Chef
Servings: 6 to 8
Prep Time: 20 minutes
Cook Time: 45 minutes
- ½ teaspoon curry powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- ½ cup honey
- 3 tablespoons Dijon Mustard
- 2 tablespoons Apricot Jam
- 6 skinless boneless chicken breasts (about 2 to 2 ½ pounds)
- 2 cups uncooked jasmine rice
- 2 tablespoons unsalted butter
- 2 medium yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon (from a 1-inch piece) chopped fresh ginger
- 2 tablespoons all-purposed flour
- 2 teaspoons curry powder
- 1 pinch turmeric
- 1 pinch ground cumin
- 3 ½ cups (28 ounces) low-sodium chicken stock
- 1 cup full-fat Greek yogurt
- Zest and juice of 1 medium orange
- 1 cup shredded sweetened coconut, for serving
- 1 cup golden raisins, for serving
- 1 cup roasted peanuts, for serving
- 1 bunch chopped scallions, (1 cup), for serving
- To make the marinade: In a small bowl, stir together the curry powder, black pepper and paprika and set aside. In a separate bowl, stir together the honey, mustard and apricot jam and set aside. Place the chicken breasts in a baking dish and sprinkle them evenly with the curry powder mixture. Then pour the apricot jam mixture over the chicken breasts and spread it around evenly to coast each breast. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 1 hour.
- Preheat the oven to 350F. Bake the chicken for about 40 to 45 minutes, or until it is cooked through and tender.
- While the chicken is baking, prepare the jasmine rice according to the package directions. When it cooked, fluff it with a fork, cover the pan to keep warm, and set aside.
- Allow the chicken to cool until it is comfortable enough to touch. Then use a fork to shred it into bite-sized pieces. Place the shredded chicken in a large mixing bowl and pour in any of the remaining liquid from the baking dish.
- To make the curry: In a heavy large pot or Dutch oven, melt the butter over medium heat. Add the onions, garlic, and ginger and sauté until the onions are soft and translucent, about 5 minutes. Stir in the flour, curry powder, cinnamon, chili powder, turmeric and cumin and cook for 1 more minute or until the mixture is fragrant.
- Carefully pour the chicken stock in to the pot, whisking continuously so that the onion ands pieces are completely incorporated into the stock. Add the yogurt, orange zest and orange juice, stirring well so that the mixture thickens slightly and becomes smooth and creamy.
- Add the shredded chicken to the pot and cook until the chicken is heated through. Do not bring the mixture to a boil or the yogurt will curdle. Spoon the curry onion plates over jasmine rice and sprinkle with coconut, raisins, peanuts and scallions.
Make–ahead tips: This entire dish can be made in advance and reheated gently on the stovetop for dinner.