↞ recipe box start page
Category: Main Course Meals
Prep Time: 20 Cook Time: 30 Total Time: 50
1/2 pound boneless skinless chicken breasts (2 breasts, cut up in bite-size chunks)
2 tablespoons oil
Salt and pepper
1 tablespoon curry paste (hot or mild, whichever you prefer)
3/4 cup chutney, mango
2 teaspoon ginger root (fresh, grated)
3/4 cup half and half
1/4 cup milk, cold (if necessary, to mix with corn starch to thicken sauce)
2 tablespoons cornstarch, if necessary, to mix with milk to thicken sauce
3 cups cooked rice (white or brown rice)
1/4 cup scallions, chopped (for garnish)
How to Make
Step 1: Place oil in large skillet and heat on medium/high heat. Salt and pepper chicken chunks and brown in preheated skillet.
Step 2: Stir in curry paste, mango chutney* and fresh grated ginger. Reduce heat to medium/low. Cook 10 minutes to make sure chicken is done and tender. *You can either use store-bought mango chutney or you can make your own from my recipe #26755, but it needs to be made several days previous, as it takes 2 days to make.
Step 3: Stir in half and half and cook till it comes to a mild boil. If it's not thick enough, make a slurry with the cold milk and corn starch in a small cup and slowly add to sauce till it's the thickness you like. Serve over cooked rice. Garnish with scallions.
view more member recipes
Curry Chicken over Rice
view my recipes
print
save
Delicious Thai inspired dish.
Category: Main Course Meals
Prep Time: 20 Cook Time: 30 Total Time: 50
1/2 pound boneless skinless chicken breasts (2 breasts, cut up in bite-size chunks)
2 tablespoons oil
Salt and pepper
1 tablespoon curry paste (hot or mild, whichever you prefer)
3/4 cup chutney, mango
2 teaspoon ginger root (fresh, grated)
3/4 cup half and half
1/4 cup milk, cold (if necessary, to mix with corn starch to thicken sauce)
2 tablespoons cornstarch, if necessary, to mix with milk to thicken sauce
3 cups cooked rice (white or brown rice)
1/4 cup scallions, chopped (for garnish)
How to Make
Step 1: Place oil in large skillet and heat on medium/high heat. Salt and pepper chicken chunks and brown in preheated skillet.
Step 2: Stir in curry paste, mango chutney* and fresh grated ginger. Reduce heat to medium/low. Cook 10 minutes to make sure chicken is done and tender. *You can either use store-bought mango chutney or you can make your own from my recipe #26755, but it needs to be made several days previous, as it takes 2 days to make.
Step 3: Stir in half and half and cook till it comes to a mild boil. If it's not thick enough, make a slurry with the cold milk and corn starch in a small cup and slowly add to sauce till it's the thickness you like. Serve over cooked rice. Garnish with scallions.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Slo~cooked Chicken Curry W/ Rice
by kathiecooks
4 cups chopped bokchoy 1 red bell pepper, seeded and sliced 1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves Salt and ground black pepper 1/2 cup reduced-sodium chicken broth
by kathiecooks
4 cups chopped bokchoy 1 red bell pepper, seeded and sliced 1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves Salt and ground black pepper 1/2 cup reduced-sodium chicken broth
Stuffed Peppers With Thai Curry Rice And Mushrooms
by ICOOK2
4 large bell peppers 2 tablespoons unsalted butter or grapeseed oil 2 medium shallots, minced 4 garlic cloves, minced Salt 3/4 cup long-grain white rice 1/2 cup unsweetened coconut milk
by ICOOK2
4 large bell peppers 2 tablespoons unsalted butter or grapeseed oil 2 medium shallots, minced 4 garlic cloves, minced Salt 3/4 cup long-grain white rice 1/2 cup unsweetened coconut milk
Grilled Salmon With Thai Curry Sauce And Rice
by HappyCook80
Grilled Salmon With Thai Curry Sauce and Rice Rice: 1 cup basmati rice 1 1/2 cups water 2 tablespoons unsalted butter Sauce: 1 1/8 teaspoons minced peeled fresh gingerroot 1 1/8 teaspoo
by HappyCook80
Grilled Salmon With Thai Curry Sauce and Rice Rice: 1 cup basmati rice 1 1/2 cups water 2 tablespoons unsalted butter Sauce: 1 1/8 teaspoons minced peeled fresh gingerroot 1 1/8 teaspoo
Thai Coconut Shrimp Curry With Red Curry Paste
by HappyCook80
Thai Coconut Shrimp Curry with Red Curry Paste 2 tablespoons cooking oil 1 small onion, finely chopped 1 large clove garlic, finely minced 1 1/2 tablespoons red curry paste 1 13 1/2 ounce can u
by HappyCook80
Thai Coconut Shrimp Curry with Red Curry Paste 2 tablespoons cooking oil 1 small onion, finely chopped 1 large clove garlic, finely minced 1 1/2 tablespoons red curry paste 1 13 1/2 ounce can u
view more member recipes