CHUTNEY CHICKEN CURRY

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Chutney Chicken Curry image

A quick and easy skillet dish that is tasty and low-fat too! We enjoyed it served over brown rice. From 501 Delicious Heart Healthy Recipes.

Provided by DDW7976

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons margarine or 2 teaspoons butter
1 cup chopped onion
2 teaspoons curry powder
1 (14 1/2 ounce) can crushed tomatoes, undrained, fire roasted if you can find them
1/3 cup mango chutney
3 tablespoons white wine vinegar
2 tablespoons honey
3/4 lb boneless skinless chicken breast, cut into 1-inch pieces
3 cups hot cooked rice (without salt or fat)

Steps:

  • Heat margarine in a large skillet over med. high heat until melted.
  • Add onion and cook 3 minutes or until tender, stirring often.
  • Stir in curry powder; cooke stirring constantly for 1 minute.
  • Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
  • Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
  • Serve over rice.

Nutrition Facts : Calories 379.3, Fat 4.9, SaturatedFat 1, Cholesterol 54.5, Sodium 259.1, Carbohydrate 60.4, Fiber 3.4, Sugar 10.3, Protein 23.7

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