Curry Chicken with Mixed Berries |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The rich flavors of curry and sweet-tart berries marry beautifully in this colorful entree. Its creamy sauce thoroughly coats the tender chicken and rice.Margaret Welder, Madrid, Iowa Ingredients:
1 medium onion, chopped |
2 tablespoons olive oil |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 garlic clove, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups water |
1/2 cup heavy whipping cream |
1/4 teaspoon minced fresh thyme |
1 cup fresh blueberries |
1 cup fresh blackberries |
1 cup fresh raspberries |
2 tablespoons butter |
2 cups hot cooked long grain rice |
Directions:
1. In a large skillet, saute onion in oil until tender. Add chicken; saute for 4-6 minutes or until no longer pink. Add garlic; cook 1 minute longer.
2. Combine the flour, bouillon, curry powder, salt and pepper; stir into skillet until smooth. Gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and thyme; heat through.
3. In another skillet, saute berries in butter until heated through. Serve chicken mixture with rice and berries. Yield: 4 servings.
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