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Curry Chicken Madras
Serves 4 |
Extra spicy and a little sweet.
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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.
| Cooking Method: | Pan-Fry |
| Course: | Dinner |
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