Chicken and Tomato Curry
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| from the tennessean |
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| you'll relish curry chicken with chutney use chutney, a relish made with |
| fruits, vinegar and spice, to perk up chicken for a quick supper. chutney |
| comes in a variety of modes, from mild or spicy to fresh or preserved. the |
| kind of chutney i'm thinking of for this dish is one we makeduring the |
| summer peach season every couple of years. it's a peach-mango chutney made |
| with fresh fruit, a sugar-and-vinegar syrup, preserved ginger, garlic, |
| raisins and spices. we pull out the canning kettles to preserve it so it |
| will keep in the cupboard for a long time. if you don't happen to have |
| this type of chutney around, look for peach or mango chutney at your |
| supermarket. you won't have a problem using the leftovers. use it as a |
| condiment for curried vegetables and rice, or with other curries. also, |
| it's handy to serve with cream cheese and crackers for a party and great |
| to mix with oil, balsamic vinegar, garlic and onions for a steak marinade. |
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| i added a little curry powder to this skillet-cooked chicken and stirred |
| the chutney right into the sauce just before serving. if you're not sure |
| you'll enjoy the taste of the chutney, serve it on the side. |
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| a side dish of thinly sliced cucumbers sprinkled with salt, pepper and a |
| mild vinegar or lime juice and a dollop of plain yogurt would be welcome |
| if your chutney is on the extra-hot-and-spicy side. |
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| makes 4 servings |
| preparation time: 6-8 minutes |
| cooking time: 20-25 minutes |
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| 1-1/2 cup | hot water |
| 3/4 cup | basmati rice |
| 1-1/4 lb. | boneless, skinless chicken breast halves, (2 large or 4 small |
| | breast halves) |
| 1 Tbsp | olive oil |
| 1/4 cup | chopped onion |
| 1/4 cup | dry white wine |
| 1 can | (14.5 ounces) cut-up tomatoes, or two large fresh tomatoes, peeled, |
| | cored and chopped |
| 1 clove | garlic, finely chopped |
| 1 tsp | curry powder |
| 2 Tbsp | mango chutney |
| | freshly ground black pepper, to taste, optional |
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| in a heavy 2-quart saucepan, bring water to a boil. stir in rice, return |
| to a boil and reduce heat immediately to a simmer. cover and cook gently |
| for 15 minutes. remove from heat, stir and cover to let steam until |
| chicken is ready, about 5-10 minutes. remove all visible fat from chicken |
| and cut into 1-inch cubes. chop onion. heat olive oil in large, heavy |
| nonstick skillet. stir in onion and saute over medium heat 2 minutes, or |
| until softened. stir in chicken. cook with onion 1 minute, turn and cook |
| another 2-3 minutes, or until no longer pink and mostly white. stir in |
| wine, tomatoes, garlic and curry powder. continue cooking over medium-high |
| heat about 5-6 minutes, or until chicken is done and liquid has reduced a |
| bit. stir in chutney and sprinkle with a few grinds of pepper, if desired. |
| simmer 1-2 minutes to blend flavors. serve with hot rice. |
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| per serving: 380 calories, 36 g protein, 38 g carbohydrate, 4 g fiber, 8 g |
| fat, 86 mg cholesterol, 331 mg sodium. |
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| clipping-cooking |
| posted by: jamie r <craftnc...@earthlink.net> |
| from ann in fla |
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| (ID: 1949) Mirror: rec.food.recipes: Thu, Jul 21, 2005 |