4 pieces boneless, skinless chkn breasts or thighs or comination of both, cut into chunks
all-purpose flour
2 T. peanut or sesame oil
1 yellow med. Spanish onion, peeled, halved, and cut into 1/4 inch strips
1 piece fresh gingerroot, about 2 inches, peeled and grated
3 cloves garlic, minced
1 can (15 oz) no fat, low sod. chkn broth
3 T. mild curry paste
A handful (about 1/4 c. packed) golden raisins
2 to 3 T. mango chutney
salt
pita bread
Instructions
Make, rice following the directions on the box for 4 to 6 servings. The rice will take longer than the dish to prepare.
Dust chkn lightly w/ flour. In a large skillet over med high heat, brown the chkn for 4 min on each side in the peanut or sesame oil. Remove chkn from pan and set aside.
Add onion, gingerroot, and garlic to pan. Saute until the onion is tender about 3 min. Add broth and scrape up all of the good junk stuck to the bottom of the pan. Add curry paste and raisins. Return chkn to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to med. low. Stir in chutney to thicken and sweeten. Simmer 5 to 10 min to desired thickness. Serve with warm pita bread.
Originally Submitted
6/1/2008
0 Out of 5 from
0 reviews
You can add this Curry in a Hurry with Jasmine Rice recipe to your own private DesktopCookbook.
