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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries. Ingredients:
1 tablespoon butter |
1 onion, chopped |
3 cloves garlic, minced |
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces |
3 tablespoons curry paste |
1/2 cup mango chutney |
1 (28 ounce) can diced tomatoes, drained |
Directions:
1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.
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