Rachel Ray - Curry in a Hurry

By charlotteh371

Number of Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breast cut into chucky pieces and dusted with a handful of all-purpose flour (flour optional)
• 1 yellow medium Spanish onion, peeled, halved and cut into Â1/4 inch strips
• 1 piece fresh gingerroot, about 2 inches, grated
• 3 cloves garlic, minced
• 1 can (15 ounces) no-fat, low-sodium chicken broth
• 3 tablespoons mild curry past
• 2 tablespoons peanut or sesame oil *
• Coarse salt, to taste
• I also add coconut milk

Preparation

Step 1

Start a pot of water to boil for jasmine or white rice, following the directions on the box. The rice will take longer than the dish to prepare.

In a large skillet, working over medium-high heat, brown the chicken for 4 minutes on each side in the peanut or sesame oil. Remove chicken from pan and set aside.

Add onion, gingerroot and garlic. Sauté for another 3 minutes, until onion becomes tender. Add broth and lift off all of the good junk stuck to the bottom of the pan. Add curry paste and raisins. Return chicken to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to medium low. Stir in chutney to thicken and sweeten. Simmer for 5 to 10 minutes to desired thickness.