Ingredients
2 T butter
1 1/2 to 2 pounds boneless chicken, cubed
1 cup onion
1 T curry powder
3/4 cup heavy cream
3/4 cup chicken broth
3 T mango chutney (Major Grey’s)
Cayenne Pepper, dash
Cooked White Rice
Green Onion, Chopped
Preparation
Melt 1 T butter in heavy skillet over medium high heat. Add chicken. Saute chicken until almost cooked through, about 2 minutes. Salt and pepper while sauteing. Transfer chicken to a bowl.
Add remaining butter to the skillet and melt. Add onion and saute for about 3 minutes. Add the curry powder and stir under onion is tender, about 1 minute. Add heavy cream, chicken broth and chutney. Add a dash of cayenne pepper and salt, to taste. Boil until sauce is thick enough to coat the back of a spoon, about 8 minutes. Return chicken and juices back to skillet and cook chicken until done,about 3 minutes.
Add the green onions to cooked rice. Serve the curry with the rice as a side dish, or marry the two dishes and toss before serving.
