Chutney Chicken Curry

• 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)

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.

margarine, onion, curry powder, tomatoes, mango, white wine vinegar, honey, boneless skinless chicken breast, rice

Taken from www.food.com/recipe/chutney-chicken-curry-204015 (may not work)