Chicken & dried plum curry
This delicious curry is served over rice, with a variety of condiments–e.g. peanuts, coconut and chutney–that diners add to their own taste.
Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
- 3 tablespoons butter, or 2 tablespoons frying oil
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 medium onion, coarsely chopped
- 1 cup sliced mushrooms (about 4 ounces)
- 1 cup milk
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 cup (about 6 ounces) quartered pitted dried plums
- 4 cups hot cooked rice
Optional toppings: Chopped peanuts, sliced green onions, shredded sweetened coconut, prepared mango chutney and/or plain yogurt
Directions
- Heat large skillet to medium; add 1 tablespoon butter/1 tablespoon frying oil.
- Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center.
- Remove chicken from skillet and reserve in covered bowl.
- In same skillet, add remaining oil or melt remaining butter.
- Add onion and mushrooms.
- Cook and stir 4 to 6 minutes, or until onion is translucent.
- Meanwhile, in medium bowl, combine milk, chicken broth, flour, curry powder and salt.
- Pour milk mixture into skillet and bring to a boil, stirring constantly.
- Reduce heat and simmer 10 minutes or until sauce thickens, stirring occasionally.
- Add reserved chicken with juices and dried plums.
- Continue to simmer 1 to 2 minutes or until heated through, stirring occasionally.
Serve over rice with optional toppings, if desired.
Nutritional information
- Calories: 668
- Cholesterol: 94 mg
- % of calories from fat: 17%
- Total fat: 12 g
- Sodium: 998 mg
- Carbohydrates: 100 g
- Protein: 37 g
- Fiber: 5 g
- Potassium: 644 mg