Chicken Curry With Mango Chutney
- 2 tablespoons vegetable oil
- 2 lbs chicken breasts, cubed
- 1 medium onion, minced
- 1 teaspoon garlic, minced
- 1 teaspoon gingerroot, minced
- 1 tablespoon curry paste
- 1/2 cup chicken stock
- 1 tomatoes, diced
- salt, to taste
- pepper, to taste
- 1/3 cup mincemeat
- 1/3 cup heavy cream
- 1 (9 ounce) jar mango chutney
- 1 bunch fresh cilantro, chopped (optional)
- Heat oil in skillet, & brown chicken in oil.
- Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
- Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
- Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
- Stir in mincemeat & heavy cream.
- Serve over rice & drizzle with chutney.
- Garnish with cilantro.
vegetable oil, chicken breasts, onion, garlic, gingerroot, curry, chicken stock, tomatoes, salt, pepper, mincemeat, heavy cream, mango, fresh cilantro
Taken from www.food.com/recipe/chicken-curry-with-mango-chutney-218104 (may not work)