Chicken Curry With Mango Chutney
Total 34 minPrep 14 minCook 20 min6 servings418 cal
Gluten-Free
Nutrition
- Calories
- 418 cal
- Protein
- 32.5 g
- Carbs
- 15 g
- Fat
- 23.4 g
- Sat. fat
- 7.6 g
- Sugar
- 15 g
- Sodium
- 120 mg
Ingredients
- 2 tbsp vegetable oil
- 2 lb chicken breasts
- 1 whole onion
- 1 tsp garlic
- 1 tsp gingerroot
- 1 tbsp curry paste
- 1/2 cup chicken stock
- 1 can tomatoes
- salt
- pepper
- 1/3 cup mincemeat
- 1/3 cup heavy cream
- 1 whole mango chutney
- 1 whole fresh cilantro
Directions
- 1
Heat oil in skillet , & brown chicken in oil
- 2
Remove chicken from skillet , & in same skillet , saute onion , garlic & gingerroot until soft
- 3
Add curry paste , chicken stock , tomato , salt & pepper , mixing well
- 4
Return chicken to skillet , then cover & cook over low heat until chicken is cooked through
- 5
Stir in mincemeat & heavy cream
- 6
Serve over rice & drizzle with chutney
- 7
Garnish with cilantro
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