Curry Chicken Over Rice
Servings
Prep Time
Cook Time
Ready In
Recipe: #6716
October 07, 2012
Categories: Dinner, Main Dish, Curries, Poultry, Chicken, Fruit, Mango, Indian, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Boneless Pieces 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 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 & Variations
No special items needed.
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