Chutney Chicken Curry

A quick and easy skillet dish that is tasty and low-fat too! We enjoyed it served over brown rice. From 501 Delicious Heart Healthy Recipes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons margarine or 2  teaspoons butter
• 1  cup  chopped onion
• 2  teaspoons curry powder
• 1 (14 1/2ounce) can crushed tomatoes, undrained, fire roasted if you can find them
• 1⁄3 cup mango chutney
• 3  tablespoons white wine vinegar
• 2  tablespoons honey
• 3⁄4 lb boneless skinless chicken breast, cut into 1-inch pieces
• 3  cups  hot cooked rice (without salt or fat)

Directions

1. Heat margarine in a large skillet over med. high heat until melted.
2. Add onion and cook 3 minutes or until tender, stirring often.
3. Stir in curry powder; cooke stirring constantly for 1 minute.
4. Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
5. Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
6. Serve over rice.