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)

1. Heat oil in skillet, & brown chicken in oil.
2. Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
3. Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
4. Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
5. Stir in mincemeat & heavy cream.
6. Serve over rice & drizzle with chutney.
7. 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)