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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This curry is easy with the addition of ready-made curry powder instead of making your own. The mango chutney gives a nice touch. Goes nice with rice, and warm Indian breads too! Ingredients:
2 tablespoons flour |
1/4 teaspoon salt (amount to taste) |
1/4 teaspoon black pepper (amount to taste) |
1 1/2 lbs bone-in skinless chicken breasts, trimmed of fat |
1 tablespoon oil |
1 large onion, chopped |
1 green bell pepper, chopped |
4 cloves garlic, minced |
1 tablespoon mild curry powder |
2 large potatoes, peeled and diced into 1/2 inch cubes |
1 1/2 cups fat-free chicken broth |
2 tablespoons mango chutney |
1/4 cup chopped fresh cilantro |
Directions:
1. Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.
2. Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate.
3. Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.
4. Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.
5. Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.
6. Garnish with cilantro, and serve with rice, if desired.
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