1 lb chicken breast, (boneless, skinless, cut into 1/4 inch strips)
2 cloves garlic, (minced)
2 tablespoons curry powder
red chili pepper, (minced, to taste)
1 cup half & half
1/2 cup mango chutney
1 tablespoon cornstarch
2 tablespoons water
Salt, (to taste)
Jasmine rice, (steamed, optional)
Directions:
Heat the peanut oil in a large skillet. When the oil is hot, sauté the chicken strips and the garlic until golden brown on all sides.
Add the curry powder and the red chili pepper; stir quickly. Add the half & half and mango chutney. Simmer for a few minutes. Thicken the sauce with a mixture of cornstarch and water, if needed. Salt, to taste.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Try out these tried and true classics that kids go bananas over. They're fun, simple and delicious! View Recipes >
Delicious Greek yogurt recipes to try at home.
If you love Greek yogurt, but want to shake things up a bit, try these amazing recipes. They're healthy, flavorful and easy to make! View Recipes >
Email Recipe
Curry Chicken Madras
Serves 4
Ingredients:
2 teaspoons peanut oil
1 lb chicken breast, (boneless, skinless, cut into 1/4 inch strips)
2 cloves garlic, (minced)
2 tablespoons curry powder
red chili pepper, (minced, to taste)
1 cup half & half
1/2 cup mango chutney
1 tablespoon cornstarch
2 tablespoons water
Salt, (to taste)
Jasmine rice, (steamed, optional)
Directions:
Heat the peanut oil in a large skillet. When the oil is hot, sauté the chicken strips and the garlic until golden brown on all sides.
Add the curry powder and the red chili pepper; stir quickly. Add the half & half and mango chutney. Simmer for a few minutes. Thicken the sauce with a mixture of cornstarch and water, if needed. Salt, to taste.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
