Curried Chicken With Peach Chutney Recipe


Main Ingredient


 Broiler fryer chicken3 Pound, cut into 8 pieces
 Chopped onion1 Cup (16 tbs) (About 2 Medium Ones)
 Instant chicken bouillon1 Teaspoon
 Dairy sour cream1 Cup (16 tbs)
 Curry powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground ginger1⁄8 Teaspoon
 Ground cumin1⁄8 Teaspoon
 Snipped parsley1
 Hot cooked rice3 1⁄2 Cup (56 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4372 Calories from Fat 2274

% Daily Value*

Total Fat 253 g389.9%

Saturated Fat 85.8 g429%

Trans Fat 0 g

Cholesterol 1140.1 mg380%

Sodium 2118.5 mg88.3%

Total Carbohydrates 227 g75.8%

Dietary Fiber 8.2 g32.8%

Sugars 16.5 g

Protein 277 g554.5%

Vitamin A 68.6% Vitamin C 64.1%

Calcium 51.4% Iron 146.7%

*Based on a 2000 Calorie diet


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.