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Curry Chicken Madras

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Serves 4 |

Extra spicy and a little sweet.

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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.

Cooking Method:	Pan-Fry
Course:	Dinner

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