Wednesday, September 14, 2011

Curried Chicken with Apple Mango Chutney

  • 2 teaspoons canola oil
  • 1 1/2 lbs boneless skinless chicken breasts, cut in bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Granny Smith apple, cored and chopped
  • 1 onion, diced
  • 1 teaspoon fresh ginger, grated
  • 1 clove of garlic, minced
  • 1 Tablespoon curry powder
  • 1/2 Cup mango chutney
  • 1/4 Cup white raisins
  • 1/4 Cup chicken broth
  • 1 Tablespoon chopped fresh cilantro
  • 2 Tablespoon slivered almonds
  • 1/4 Cup plain yogurt
Heat the oil in a large nonstick skillet. Sprinkle chicken with salt and pepper. Saute until brown, about 6 minutes. Remove to a plate.

Add the apple, onion, ginger, and garlic to the skillet, . Cook about 6 minutes, until apple and onion are tender. Stir in curry powder, cook for a minute. Add the chicken, chutney, raisins, and broth. Bring to a boil. Simmer, uncovered, for about 3 minutes. Remove from heat and stir in the yogurt.

Toast the almonds in a small dry skillet until brown and fragrant. Sprinkle almonds and cilantro over curry. Serve with rice.
Serves 4

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