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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Both South Carolina and Georgia lay claim to this classic Southern chicken dish, which may have been brought to America by a ship's captain ferrying spices from the Far East. Rice is a traditional side dish. To make it fast, cook 1 (3 1/2-ounce) bag boil-in-bag rice, omitting salt and fat. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Top each serving with 1 tablespoon bottled mango chutney. Ingredients:
1 tablespoon curry powder |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 pound skinless, boneless chicken breast, cut into 3/4-inch pieces |
1 1/2 tablespoons olive oil |
2 1/2 cups vertically sliced onion (about 2 medium) |
3/4 cup thinly sliced green bell pepper (about 1 medium) |
2 garlic cloves, minced |
2/3 cup fat-free, less-sodium chicken broth |
1/4 cup dried currants |
2 tablespoons chopped fresh thyme, divided |
1 (14.5-ounce) can diced tomatoes with jalapeño, undrained |
1/2 cup sliced almonds, toasted |
Directions:
1. Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.
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