Mango Chutney Chicken Curry

Ingredients

  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mango chutney
  • 1/2 cup half-and-half cream

Directions

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer.
  • Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts

1/2 cup: 320 calories, 9g fat (3g saturated fat), 78mg cholesterol, 558mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 24g protein.

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