Bonnie's Yummy Curry Chicken
Featured Pinch Tips Video
- 1 tsp
- vegetable oil
- 1 lb
- boneless, skinless chicken breasts cut into strips
- corn starch for coating
- 2/3 c
- evaporated milk or 2% milk (evap. is better)
- 1/3 c
- mango chutney
- 3 Tbsp
- dijon mustard
- 1-3 tsp
- curry powder
- 4-5 clove
- garlic, finely chopped
1Make the rice first because the chicken recipe is so fast.
2In a large non-stick frypan heat oil over medium-high heat. (Optional - Finely chop 4 or 5 cloves garlic and saute them in the oil.)
3Dust chicken with cornstarch and add to pan. Cook and stir until chicken is browned on all sides.
4In a small bowl combine evaporated milk, chutney, mustard and curry powder. Pour over the chicken in the pan.
5Cook and stir over medium heat until sauce boils and thickens slightly. Reduce heat, cover and simmer at least 5 minutes or until chicken is no longer pink inside.
6Serve over hot rice and think happy thoughts as you realize how much you like curry. (This is Bonnie's comment.)
Leftovers can be reheated the next day. (My comment.)