Difference between revisions of "Chicken with Carrot Chutney"
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* 3 cups hot cooked [[rice]] (cooked without [[salt]] and fat) | * 3 cups hot cooked [[rice]] (cooked without [[salt]] and fat) | ||
| − | == | + | == Procedures == |
# Combine [[carrot]]s and [[water]] in medium saucepan. Bring to a boil over high heat. | # Combine [[carrot]]s and [[water]] in medium saucepan. Bring to a boil over high heat. | ||
# Reduce heat to low; cover and cook 10 minutes or until tender. Drain [[water]] from saucepan. | # Reduce heat to low; cover and cook 10 minutes or until tender. Drain [[water]] from saucepan. | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
| − | [[Category:Indian Meat | + | [[Category:Indian cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Poultry Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 10:48, 15 July 2012
Description
Makes 6 servings
Ingredients
- 1 pound carrots, peeled and diced
- ½ cup water
- 1 small onion, diced
- ½ cup diced celery
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ½ cup raisins
- ½ cup sugar
- ½ cup cider vinegar
- 3 tablespoons all-purpose flour, divided
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1 teaspoon curry powder
- 6 boneless, skinless chicken breast halves (about 2¼ pounds)
- 2 tablespoons olive oil
- 3 cups hot cooked rice (cooked without salt and fat)
Procedures
- Combine carrots and water in medium saucepan. Bring to a boil over high heat.
- Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.
- Add Onion, celery, green pepper, red pepper and Raisins.
- Stir Sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly.
- Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.
- Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides.
- Heat oil in large skillet over medium heat until hot.
- Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels.
- Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney.
- Serve remaining chutney in separate bowl. Serve with hot rice.
