Curried Chicken with Apples & Mango Chutney

By LyndaLee

Recipe from Arlene

Left over idea: spoon cold chicken onto crisp lettuce leaves for a cool and tasty chicken salad lunch.

Ingredients

• 2 tsp oil
• 1 1/2 lbs skinless chicken breast cut into 2" pieces
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Granny smith apple
• 1 onion chopped
• 1 tsp fresh ginger
• 1 garlic clove minced
• 1 tbl curry powder
• 1/2 cup mango chutney
• 1/4 cup currents
• 1/4 cup low sodium chicken broth
• 1/4 cup fat free half and half
• 1 tbl chopped parsley
• 2 tbl slivered almonds, toasted
• 3 cups cooked white rice

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large nonstick skillet, then add the chicken and sprinkle with the salt and pepper. Saute until browned, about 6 minutes. Transfer to plate

2. Add the apple, onion, ginger and garlic to the skillet. Cook until the apple and onion are tender, about 6 minutes. Stir in the curry powder; cook 1 minute. Add the chicken, chutney, currants, broth, half and half, and parsley; bring to a boil. Simmer uncovered, until the flavours are blended and the sauce thickens slightly, about 3 minutes. Sprinkle with the almonds. Serve over rice


1 cup chicken and 1/2 c Rice is 342 calories
7 points
6g total fat, 1g saturated fat, 62mg cholesterol, 279mg sodium, 42g total carbohydrate, 2g fiber, 28g protein, 58mg calcium