If you’ve never tried curry, this dish is a delectable imitation. When purchasing your curry powder be sure to read the labels as there are numerous types that pack varying degrees of heat. I recently changed brands of curry powder without checking the labels and was quite surprised how much stronger my new curry powder was! This Curried Chicken is a perfect mid-week dinner. It takes very little time to prepare this curried chicken and it comes together quickly. If you have leftovers you can spoon the cold chicken mixture onto crisp lettuce leaves for a cool and tasty curried chicken salad lunch.
Curried Chicken with Apples and Mango Chutney
2 tsp oil
1 ½ pounds boneless chicken breasts cut into 2 inch pieces
½ tsp salt
¼ tsp pepper
1 Granny Smith apple, unpeeled, cored and chopped
1 onion, chopped
1 tsp minced fresh ginger
1 garlic clove, minced
1 Tbsp curry powder
½ cup mango chutney
¼ cup currants
¼ cup chicken broth
¼ cup half and half
1 Tbsp chopped parsley
2 Tbsp slivered almonds
3 cups cooked rice
Heat the oil in a large nonstick pan. Add the chicken and sprinkle with the salt and pepper. Sauté until browned, about 6 minutes. Transfer to a plate.
In the same pan add the apple, onion, ginger and garlic. Cook until the apple and onion are tender, about 6 minutes. Stir in the curry powder; cook for another few minutes. Add the chicken, chutney, currants, broth, half and half and parsley. Bring to a boil then simmer uncovered until the flavors are blended and the sauce thickens slightly, about three minutes. Sprinkle with the almonds and serve over rice.
Next time you’re short on time plan to make this delicious chicken curry, you’ll be glad you did. The added bonus is that if you have leftovers you’ll have a lunch to enjoy the next day!