Chicken Curry Stir-Fry

• 1 tablespoon olive oil
• 1/2 cup onions chopped
• 1 pound chicken breast halves, boneless, skinless cut into 1 inch cubes
• 2 tablespoons water
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 13 cup peanuts
• 13 cup chutney
• 2 tablespoons coconut
• 2 tablespoons currants
• 9 ounces mixed vegetables frozen
• 2 cups long grain and wild rice blend cooked
• 1 each sweet red bell peppers cut into strips

1. Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap.
2. Microwave on high 2 minutes.
3. Add chicken, water, curry powder, salt and pepper; re-cover.
4. Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink.
5. Add peanuts, chutney, coconut, currants and frozen mixed vegetables; re-cover.
6. Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender.
7. Let stand covered.
8. Prepare rice according to package microwave directions.
9. To serve, spoon rice onto serving platter; top with chicken mixture.
10. Garnish with pepper strips.

olive oil, onions, chicken, water, curry powder, salt, black pepper, peanuts, chutney, coconut, currants, mixed vegetables, long grain, sweet red bell peppers

Taken from recipeland.com/recipe/v/chicken-curry-stir-fry-39488 (may not work)