My father invented this recipe while we were traveling together. Adjust the amount of curry according to your taste and the level of heat you desire.
—Dina Moreno, Seattle, WA
Takes: 25 min. • Makes: 4 servings
1 Tbsp. canola oil
1 lb. boneless skinless chicken breasts, cubed
1 Tbsp. curry powder
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup mango chutney
1/2 cup half-and-half cream
1. In a large skillet, heat oil over medium-high heat; brown the chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer.
2. Stir in chutney and cream. Bring to boil. Reduce the heat; simmer, uncovered, until the chicken is no longer pink, 4-6 minutes, stirring occasionally.
1/2 cup: 320 cal., 9g fat (3g sat. fat), 78mg chol., 558mg sod., 30g carb. (19g sugars, 1g fiber), 24g pro.