Spicy Chicken with Peach Chutney
Submitted by kk7
Tender chicken in a creamy curry and sour cream sauce with ginger and cumin, served over rice with homemade peach chutney. A sweet-and-spicy weeknight dinner that comes together fast.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThe combination of creamy curry sauce and fruity peach chutney makes this chicken dish feel far more special than its simple method suggests.
Chicken pieces cook quickly with onions and bouillon, then get smothered in a velvety sauce made from the pan juices, sour cream, curry powder, ginger, and cumin.
The peach chutney served alongside brings a bright, sweet-tart contrast that cuts through the richness and keeps every bite interesting.
Pile it over hot rice, scatter some fresh parsley on top, and you’ve got a dinner that looks and tastes like you spent hours in the kitchen.
Kitchen Tips
- Skim the fat from the cooking liquid before making the sauce. This keeps the curry cream sauce silky and light rather than greasy.
- Heat the sour cream sauce gently at medium power. Too much heat will cause the sour cream to break and curdle.
- Arrange thicker chicken pieces toward the outside edges of the dish where microwave energy is strongest. This ensures even cooking throughout.
Variations
- Use mango chutney if peaches aren’t in season for an equally vibrant pairing.
- Cook the chicken on the stovetop or grill instead of the microwave for deeper browning and flavor.
- Stir a handful of toasted almonds into the rice for a nutty crunch that complements the curry sauce.
Ingredients
Directions
Prepare Peach Chutney.
Cut each chicken breast half in half.
Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 11 x 7 X ] V2 inches.
Sprinkle with onions and bouillon granules.
Cover with waxed paper and microwave on high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until thickest pieces of chicken are done.
Remove chicken to serving dish; keep warm.
Pour liquid from rectangular dish into bowl, skim off fat.
Return ¼ Cup liquid to rectangular dish.
Stir in sour cream, curry powder, salt, ginger and cumin.
Microwave uncovered on medium (50%) 5 to 7 minutes, stirring every minute, until hot.
Spoon sauce over chicken.
Sprinkle with parsley. Serve with chutney and rice.
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