Spicy Chicken with Peach Chutney
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
fryers |
|
| 2 | medium |
onions
|
|
| 1 | teaspoon |
chicken bouillon, powdered
|
|
| 1 | cup |
sour cream
|
|
| 2 | teaspoons |
curry powder
|
|
| 3 | cups |
rice
hot, cooked |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
cumin
ground |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
fryers |
|
| 2 | medium |
onions
|
|
| 5 | ml |
chicken bouillon, powdered
|
|
| 237 | ml |
sour cream
|
|
| 1E+1 | ml |
curry powder
|
|
| 7.1E+2 | ml |
rice
hot, cooked |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
ginger
ground |
|
| 0.6 | ml |
cumin
ground |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
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.
