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Curry Chicken Over Rice

Here's how you make Curry Chicken Over Rice
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/2 pound boneless skinless chicken breasts (2 breasts, cut up in bite-size chunks)
  • 2 tablespoons oil
  • Salt and pepper
  • 1 tablespoon curry paste (hot or mild, whichever you prefer)
  • 3/4 cup chutney, mango
  • 2 teaspoon ginger root (fresh, grated)
  • 3/4 cup half and half
  • 1/4 cup milk, cold (if necessary, to mix with corn starch to thicken sauce)
  • 2 tablespoons cornstarch, if necessary, to mix with milk to thicken sauce
  • 3 cups cooked rice (white or brown rice)
  • 1/4 cup scallions, chopped (for garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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