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Chicken Curry in a Hurry

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YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML BUTTER
4 4
EACH EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
skinless, boneless
4 2E+1
TEASPOONS ML CURRY POWDER
3 45
TABLESPOONS ML BRANDY
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML CHICKEN BROTH
fat free
½ 118
3 45
TABLESPOONS ML MANGO CHUTNEY *

Directions

Melt butter in heavy medium skillet over medium-high heat.

Season chicken with salt and pepper and sauté until just cooked through, about 5 minutes per side, transfer chicken to a plate.

Pour off all but 1 tablespoon dripping.

Add curry powder to skillet and stir until fragrant, about 30 seconds.

Add brandy and cook until almost evaporated, standing back in case brandy ignites.

Mix in flour. Add broth, cream and chutney and stir until smooth.

Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly.

Return chicken and any collected juices to skillet.

Cook just until chicken is heated through, about 2 minutes.

Season with salt and pepper to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 315 45% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 181mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 58g
Vitamin A 8% Vitamin C 1%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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