Curried Chicken with Apples and Mango Chutney

By dette

If you've never tried curry, this dish is a delectableinitiation. When shopping for curry powderk read the labels-there are numerous types that pack varying degrees of heat.

Ingredients

• 2 tsp canola oil
• 1 1/2 # skinless boneless chicken breasts, cut into
• 2 inch pieces
• 1/2 tsp salt
• 1/4 tsp freshly ground pepepr
• 1 Granny Smith apple, unpeeled, cored and chopped
• 1 onion, chopped
• 1 tsp grated peeled fresh ginger
• 1 garlic clove, minced
• 1 tbsp curry powder
• 1/2 c. mango chutney
• 1/4 c currants
• 1/4 c. low-sodium chicken broth
• 1/4 c fat-free half-and-half
• 1 tbsp chopped parsley
• 2 tbsp slivered almonds, toasted
• 2 c. cooked white rice

Details

Servings 6

Preparation

Step 1

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

Add the apple, onion, gigner, and garlic tot he skillet. Cook until the apple and onion are tender, about 6 mintues. Stir in the curry powder; cook 1 minute. Add the chicen, chutney, currants, broth, half-and-half, and parsley; bring to a boil. Simmer, uncovered, until the flavors are blended and the sauce thickens slightly, about 3 mintues. Sprinkle with the almonds. Serve over rice.

342 cal; 6 g tot fat; 1 g sat fat; 62 mg chol; 279 mg sod; 42 g carb; 2 g fib; 28 g prot; 58 mg calc POINTS: 7