Madras Chicken
photo by MaryMc
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless chicken breast halves
- 1 tablespoon canola oil
- 1 small onion, thinly sliced
- 14 ounces apricot halves with juice
- 2 teaspoons curry powder
- 1⁄3 cup mango chutney
directions
- Saute chicken until slightly golden - about 3 minutes per side.
- Remove from pan.
- Add onion and curry and saute a couple of minutes.
- Return chicken to pan.
- Add fruit, juice and chutney.
- Simmer 10 minutes.
- Enjoy.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.