Curry Chicken Over Rice
Recipe: #6716
October 07, 2012
Categories: Curries, Chicken, Mango, Indian, Sunday Dinner, Gluten-Free, No Eggs, Boneless Pieces, Chicken Dinner, Indian Chicken, more
"If you like Indian food and curry, you'll love this. Don't go too much by the photo. That wasn't made according to the directions."
Ingredients
Nutritional
- Serving Size: 1 (307.8 g)
- Calories 433.2
- Total Fat - 15.4 g
- Saturated Fat - 5.3 g
- Cholesterol - 67.5 mg
- Sodium - 86.2 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 1.5 g
- Sugars - 5.5 g
- Protein - 23.6 g
- Calcium - 100.7 mg
- Iron - 3.3 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place oil in large skillet and heat on medium/high heat. Salt and pepper chicken chunks and brown in preheated skillet.
Step 2
Stir in curry paste, mango chutney* and fresh grated ginger. Reduce heat to medium/low. Cook 10 minutes to make sure chicken is done and tender. *You can either use store-bought mango chutney or you can make your own from my recipe #26755, but it needs to be made several days previous, as it takes 2 days to make.
Step 3
Stir in half and half and cook till it comes to a mild boil. If it's not thick enough, make a slurry with the cold milk and corn starch in a small cup and slowly add to sauce till it's the thickness you like. Serve over cooked rice. Garnish with scallions.
Tips
No special items needed.