This doesn’t qualify as a super quick recipe, but I’ll tell you, every time I bring this to a pot-luck dinner I double the quantity to keep some at home, and ALWAYS get asked for the recipe from the people at the event. One friend’s husband, a picky eater, shocked her when he told her to make sure she got a copy of how to make it.
The recipe below is for a single batch.
1 cup dried apricots, chopped into about six pieces each
1 cup raisins
4 cups chicken bouillon or 2 cans chicken broth and 1.5 cups of water
14 oz. can unsweetened pineapple chunks
6 to 8 skinless boneless chicken breasts (about 2lbs)
5 to 6 tbsp. butter
¼ cup all purpose flour
2 tsp. curry powder
¼ to ½ tsp. cayenne pepper
½ tsp. salt
Combine the apricots, raisins and bouillon in a large saucepan. Drain the juice from the pineapple into pan, but don’t add chunks.
Cover this and bring it 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 cayenne and salt.
When ready to cook, place 1 tablespoon of butter in a large wide saucepan or deep frying pan that can eventually hold 8 cups.
Melt over medium-high heat until bubbly. Sauté chicken in 3 batches, adding 1 tablespoon 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 the chicken is sautéed and removed from the pan, add 3 tablespoons of butter to the 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 a 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.