Chicken with Carrot Chutney

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Makes 6 servings



  1. Combine carrots and water in medium saucepan. Bring to a boil over high heat.
  2. Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.
  3. Add Onion, celery, green pepper, red pepper and Raisins.
  4. Stir Sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly.
  5. Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.
  6. Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides.
  7. Heat oil in large skillet over medium heat until hot.
  8. Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels.
  9. Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney.
  10. Serve remaining chutney in separate bowl. Serve with hot rice.