Curried Chicken With Peach Chutney Recipe
Ingredients
| 3 - pound broiler-fryer chicken, cut up (about 8 pieces) | ||
| Onion | 1 Cup (16 tbs), chopped | |
| 1 teaspoon instant chicken bouillon | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| 1/8 teaspoon ground cumin Snipped parsley | ||
| Hot cooked rice | 3 1/2 Cup (16 tbs) | |
Directions
1. Prepare Peach Chutney.
2. Cut each chicken breast half into halves. Arrange pieces skin sides up with thickest parts to outside edge in baking dish, 12 x 7 1/2 X 2 inches. Sprinkle with onion and bouillon. Cover with waxed paper and microwave on high (100%) 10 minutes; rotate baking dish 1/2 turn. Microwave until thickest parts of chicken are done, 6 to 10 minutes longer.
3. Remove chicken to serving dish; keep warm. Pour juices from baking dish into bowl; skim off fat. Return 1/4 cup liquid to baking dish; stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%), stirring every minute, until hot, 5 to 7 minutes. Spoon sauce over chicken. Top with parsley. Serve with chutney and rice.
2. Cut each chicken breast half into halves. Arrange pieces skin sides up with thickest parts to outside edge in baking dish, 12 x 7 1/2 X 2 inches. Sprinkle with onion and bouillon. Cover with waxed paper and microwave on high (100%) 10 minutes; rotate baking dish 1/2 turn. Microwave until thickest parts of chicken are done, 6 to 10 minutes longer.
3. Remove chicken to serving dish; keep warm. Pour juices from baking dish into bowl; skim off fat. Return 1/4 cup liquid to baking dish; stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%), stirring every minute, until hot, 5 to 7 minutes. Spoon sauce over chicken. Top with parsley. Serve with chutney and rice.
Chef
