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Mango Curried Chicken

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Joined: Dec 9, 2005

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Posted to Thread #64 at 10:37 pm on Feb 28, 2007

Mango Curried Chicken

4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder (I used Madras)
1/2 tsp each ground cumin and salt
1/4 tsp pepper (added dash of cayenne pepper)
2 cups water
1/4 cup mango chutney (I used 3-1/2 tbsp)
1 tbsp tomato paste
optional: toasted coconut to garnish (didnít use)

Remove skin from chicken. In large nonstick
skillet, heat oil over medium-high heat:
brown chicken all over, about 10 minutes.
Transfer to plate.

Drain off all but 2 tsp fat from pan. Add
onion, garlic, green pepper, rice, curry
powder, cumin, salt and pepper; cook,
stirring, for about 3 minutes or just until
rice starts to brown. Stir in water, chutney
and tomato paste.

Nestle chicken in rice mixture; bring to
boil. Reduce heat, cover and simmer for 30
to 40 minutes or until juices run clear when
chicken is pierced and rice is tender. Serve
garnished with coconut, if using (I didnít use.

Makes 4 servings
Per serving (about): 405 calories; 8g fat,
31g protein; 51g carbohydrates

Source: Canadian Livingís Best 30 Minutes and
Light Notes from Cookbook: Weíve stretched the 30
minutes in this recipe, but we havenít stretched the truth about how easy this one skillet dish is, how healthful it is with only 8 g fat per serving and what a bargain chicken legs are. And weíre not exaggerating when we say that it will be a hit with hungry diners. Serve with papadams and a selection of chopped fruit, cucumber, yogurt and
chutney. Papadams are thin, crisp Indian breads made from chickpea flour. To prepare, microwave on high for about 1 minute per papadam, turning halfway, or until puffed and golden.

Patís note: Delicious and easy. Good served
with steamed green beans or a salad. A great
one pot dish.



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