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Curry Chicken Madras
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Serves 4 |
Slightly spicy and sweet, al together delicious!
|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)|
- 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.
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