Curried Chicken With Apples and Mango Chutney |
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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 6 |
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From WW Simply Delicious. Serving size: 1 cup chicken mixture and 1/2 cup rice mixture. Per serving: 342 calories, 6 g fat, 62 mg cholesterol, 42 mg carb, 2 g fiber, 28 g protein; 7 points. Ingredients:
2 teaspoons canola oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 granny smith apple, unpeeled, cored, and chopped |
1 onion, chopped |
1 teaspoon grated peeled fresh ginger |
2 garlic cloves, minced |
1 tablespoon curry powder |
1/2 cup mango chutney |
1/4 cup currants |
1/4 cup fat-free chicken broth |
1/4 cup fat-free half-and-half |
1 tablespoon chopped parsley |
2 tablespoons slivered almonds, toasted |
3 cups cooked white rice |
Directions:
1. In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
2. Stir/saute for about 6 minutes or until browned; transfer to a plate.
3. Add in the apple, onion, ginger, and garlic to the skillet.
4. Cook for about 6 minutes or until the apple and onion are tender.
5. Stir in the curry powder; cook 1 minute.
6. Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
7. Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
8. Sprinkle with almonds.
9. Serve over rice.
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