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."
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Ready In:




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

Questions & Replies

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  1. We enjoyed this thank you. I made it using skinned chicken legs with the bone in and once I added them, I covered the dish and cooked it for around 45 minutes. I doubled the curry powder and added 2 garlic cloves in with the onion. The recipe was quick to get together but just lacked "something" I'm going to try adding fresh ginger next time and finish it with chopped fresh coriander.
  2. This was wonderful! It was great in my book! Unfortunately dh and ds didn't care for it that much because dh said it reminded him of stewed tomatoes. That is ok, because the leftovers are all for me! :)


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