Curried Chicken with Plums and Ginger

Yield: 4 servings (serving size: about 4 chicken pieces and 6 plum wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 25%
  • Fat: 7.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 29.7g
  • Carbohydrate: 21.2g
  • Fiber: 2.5g
  • Cholesterol: 118mg
  • Iron: 3.1mg
  • Sodium: 278mg
  • Calcium: 53mg


  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 skinned, boned chicken thighs, each cut into 3 pieces
  • 1 teaspoon vegetable oil
  • 1 cup (1-inch) sliced green onions (about 4)
  • 6 red plums, quartered (about 1 1/2 pounds)
  • 3/4 cup dry white wine, divided
  • 2 tablespoons minced crystallized ginger


  1. Combine first 5 ingredients in a zip-top plastic bag, and add chicken. Seal and shake to coat. Remove the chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add onions to pan, and sauté for 2 minutes. Add onions to chicken, and keep warm. Add plums and 1/4 cup wine to pan, scraping pan to loosen browned bits; cook 4 minutes or until plums are browned. Add 1/2 cup wine and ginger to pan; bring to a boil. Add the chicken mixture to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.
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