1 lb chicken breast, (boneless, skinless, cut into 1/4 inch strips)
2 cloves garlic, (minced)
2 tablespoons curry powder
red chili pepper, (minced, to taste)
1 cup half & half
1/2 cup mango chutney
1 tablespoon cornstarch
2 tablespoons water
Salt, (to taste)
Jasmine rice, (steamed, optional)
Directions:
Heat the peanut oil in a large skillet. When the oil is hot, sauté the chicken strips and the garlic until golden brown on all sides.
Add the curry powder and the red chili pepper; stir quickly. Add the half & half and mango chutney. Simmer for a few minutes. Thicken the sauce with a mixture of cornstarch and water, if needed. Salt, to taste.
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Curry Chicken Madras
Serves 4
Ingredients:
2 teaspoons peanut oil
1 lb chicken breast, (boneless, skinless, cut into 1/4 inch strips)
2 cloves garlic, (minced)
2 tablespoons curry powder
red chili pepper, (minced, to taste)
1 cup half & half
1/2 cup mango chutney
1 tablespoon cornstarch
2 tablespoons water
Salt, (to taste)
Jasmine rice, (steamed, optional)
Directions:
Heat the peanut oil in a large skillet. When the oil is hot, sauté the chicken strips and the garlic until golden brown on all sides.
Add the curry powder and the red chili pepper; stir quickly. Add the half & half and mango chutney. Simmer for a few minutes. Thicken the sauce with a mixture of cornstarch and water, if needed. Salt, to taste.
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