retired09's Recipe

Curry Chicken over Rice

Category: Main Course Meals

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.