Chutney Chicken Curry

Name: Chutney Chicken Curry
Ingredients: 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)

9 ingredients

6 steps

Ingredients

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)

Directions

1

Heat margarine in a large skillet over med. high heat until melted.
2

Add onion and cook 3 minutes or until tender, stirring often.
3

Stir in curry powder; cooke stirring constantly for 1 minute.
4

Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
5

Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
6

Serve over rice.