Fantastic Chicken Curry
"This curry is easy with the addition of ready-made curry powder instead of making your own. The mango chutney gives a nice touch. Goes nice with rice, and warm Indian breads too!"
photo by KateL
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons flour
- 1⁄4 teaspoon salt (amount to taste)
- 1⁄4 teaspoon black pepper (amount to taste)
- 1 1⁄2 lbs bone-in skinless chicken breasts, trimmed of fat
- 1 tablespoon oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 tablespoon mild curry powder
- 2 large potatoes, peeled and diced into 1/2 inch cubes
- 1 1⁄2 cups fat-free chicken broth
- 2 tablespoons mango chutney
- 1⁄4 cup chopped fresh cilantro
directions
- Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.
- Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate.
- Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.
- Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.
- Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.
- Garnish with cilantro, and serve with rice, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe lives up to its name. Absolutely fantastic! This is just like a dish they serve at a popular Vietnamese restaurant here in NYC-- Saigon Grill. The only things I did different was skipped the cilantro and I used Apricot preserves instead of mango chutney. Delicious! I wouldn't recommend skipping the preserves or chutney as it makes the dish. Thanks so much for sharing. -
You are correct in saying this Fantastic! It is very easy to make, yet the dish tastes like you have spent a lot of time cooking. The sauce was lovely and full of flavor. The mango chutney definately added another taste sensation. The meal was truly delightful, and you made me look good, Sue ;-) Thanks for sharing this wonderful recipe. -
What a yummy curry this makes! Even my Italian born DH loved it and requested that I make it again. Thanks! -
This was fantastic! Had to use a red pepper instead of the green, but followed the recipe otherwise. Will be making again! Thanks Sue! -
5 Stars, a mellow and mild, only slightly sweet dish; seek out the best quality curry powder, as that will determine how well you enjoy this recipe. I used Merwanjee Poonjiajee & Sons's Madras Curry Powder; I might use Garum Masala curry powder another time. Two bone-in chicken breasts weighed 1 1/2 lbs, so this served two; I had to transfer from a 12" skillet to a 5 1/2 quart skillet to accommodate the chicken and the potatoes. The bone adds flavor to the sauce, but I wouldn't have to turn the chicken over if it was cut up in smaller pieces (but I would have to shorten the cooking time). I used Crosse & Blackwell's Major Grey Chutney, located near the hot tomato sauces. With so much diced potato, I wouldn't dream of serving over rice; I served over steamed green beans. I will make this again! Made for Photo Tag.
see 7 more reviews
Tweaks
-
This recipe lives up to its name. Absolutely fantastic! This is just like a dish they serve at a popular Vietnamese restaurant here in NYC-- Saigon Grill. The only things I did different was skipped the cilantro and I used Apricot preserves instead of mango chutney. Delicious! I wouldn't recommend skipping the preserves or chutney as it makes the dish. Thanks so much for sharing.
-
This is a reasonably fast supper and tasty. I subbed a jelly I had but would love to taste it with a true chutney in it. Very good. Great tasty sauce. Makes a generous recipe and I am looking forward to left overs. I used de-boned chicken thighs cut in chunks. -
Very good flavor. I couldn't find the mango chutney at my local grocery so I substituted with pineapple marmelade that I already had, plus a dash of teriyaki sauce, and extra garlic. It still turned out really good. I also used a red pepper instead of green to make more colorful, especially once it's topped with the cilantro.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
