Created by lovinretirement on October 7, 2012
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.