Presents

"Curry Mango Chicken"

Recipe Source: 2004 Issue Recipes Plus Calendar Poultry Recipe File Serving Size: 4 servings

Amount Ingredient 2 tablespoons vegetable oil 4 boneless, skinless chicken breasts, chopped 1 medium onion, chopped 4 teaspoons mild curry paste 6 tablespoons water 1 cup canned diced tomatoes 1 tablespoon mango chutney   Cooked rice or Naan bread 1 tablespoon chopped fresh cilantro

Preparation Instructions:

Heat oil and brown chicken. Add onions and saute until translucent.

Add curry paste, water and tomatoes. Cover and simmer 20 minutes, stirring occasionally.

Stir in mango chutney; serve over rice or with Naan bread. Garnish with cilantro. Serves 4.

Per serving: 267 calories; 31.5 g protein; 11.7 g fat; 8.1 g carbohydrates; 1.2 g dietary fibre.

Click here for a printable version of this recipe.

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