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Nutrition Facts
Serving Size 1 (480g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons mango chutney
Calories 407
Calories from Fat 54		(13%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.1g
Cholesterol 98mg		32%
Sodium 455mg		18%
Potassium 1377mg		39%
Total Carbohydrate 42.4g		14%
	Dietary Fiber 5.8g	23%
	Sugars 3.9g
Protein 44.8g		89%
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Fantastic Chicken Curry

Recipe #42882 | 40 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sue L
Oct 10, 2002

This curry is easy with the addition of ready-made curry powder instead of making your own. The mango chutney gives a nice touch. Goes nice with rice, and warm Indian breads too!

SERVES 4 (change servings and units)

Ingredients

2 tablespoons flour
1/4 teaspoon salt (amount to taste)
1/4 teaspoon black pepper (amount to taste)
1 1/2 lbs bone-in skinless chicken breasts, trimmed of fat
1 tablespoon oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 tablespoon mild curry powder
2 large potatoes, peeled and diced into 1/2 inch cubes
1 1/2 cups fat-free chicken broth
2 tablespoons mango chutney
1/4 cup chopped fresh cilantro

Directions

1
Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.
2
Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate.
3
Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.
4
Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.
5
Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.
6
Garnish with cilantro, and serve with rice, if desired.

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Main Ingredient > Vegetables
Main Ingredient > Meat > Poultry > Chicken
Cuisine > Asian > Southern > Indian
Preparation > Time to Make > < 60 mins
Preparation > Inexpensive
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: Three Kids Make Me Crazy

On Sep 13, 2009

This was fantastic! Had to use a red pepper instead of the green, but followed the recipe otherwise. Will be making again! Thanks Sue!

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From: KateL

On Oct 6, 2008

5 Stars, a mellow and mild, only slightly sweet dish; seek out the best quality curry powder, as that will determine how well you enjoy this recipe. I used Merwanjee Poonjiajee & Sons's Madras Curry Powder; I might use Garum Masala curry powder another time. Two bone-in chicken breasts weighed 1 1/2 lbs, so this served two; I had to transfer from a 12" skillet to a 5 1/2 quart skillet to accommodate the chicken and the potatoes. The bone adds flavor to the sauce, but I wouldn't have to turn the chicken over if it was cut up in smaller pieces (but I would have to shorten the cooking time). I used Crosse & Blackwell's Major Grey Chutney, located near the hot tomato sauces. With so much diced potato, I wouldn't dream of serving over rice; I served over steamed green beans. I will make this again! Made for Photo Tag.

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From: Miss Annie

On Oct 27, 2003

You are correct in saying this Fantastic! It is very easy to make, yet the dish tastes like you have spent a lot of time cooking. The sauce was lovely and full of flavor. The mango chutney definately added another taste sensation. The meal was truly delightful, and you made me look good, Sue Thanks for sharing this wonderful recipe.

4 people found this review helpful

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From: Chef #276818

On Jan 4, 2006

Very good flavor. I couldn't find the mango chutney at my local grocery so I substituted with pineapple marmelade that I already had, plus a dash of teriyaki sauce, and extra garlic. It still turned out really good. I also used a red pepper instead of green to make more colorful, especially once it's topped with the cilantro.

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