1 1/2 lb. skinless boned chicken breasts cut in 1 inch pieces
2 tsp. curry powder
3 Tbsp. vegetable oil, divided
1 red bell pepper, cut in strips
1 tsp. bottled minced garlic
1 (13.5 oz) can coconut milk
1/2 cup mango chutney
1 tsp. soy sauce
1/8 tsp. ground red pepper
1 tsp. cornstarch
1 tsp. water
4 cups hot cooked basmati rice
Instructions
Sprinkle chicken with curry powder. Heat 2 tbsp. oil in large skillet over med. high heat until hot. Add chicken, and saute 5 min until chicken is browned. Remove from pan.
Add remaining 1 Tbsp. oil to pan heat over med high heat. Add bell pepper and garlic, saute 2-3 min or until crisp-tender. Return Chicken to pan, add coconut milk and next 3 ingred. Bring to a boil reduce heat and simmer 12 min. Stir occasionally.
Combine cornstarch and water, stirring until smooth. Stir into chicken mixture. Bring to a boil over med heat boil. Stirring constantly. 1 min. Serve chicken mixture over rice and top with desired toppings.
Originally Submitted
4/21/2008
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