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CHICKEN CURRY WITH DRIED PLUMS

Prep Time  - Serves  25

Ingredients

9 oz butter, divided
6 lb boneless skinless chicken breasts, cut into strips
6 each medium onion, coarsely chopped
20 oz sliced mushrooms
48 oz milk
3 qt cup chicken broth
2.5 oz all-purpose flour
.75 oz curry powder
1 oz salt
36 oz quartered pitted dried plums *
hot cooked rice

Optional Toppings: Chopped peanuts, sliced green onions, shredded sweetened coconut, prepared mango chutney and/or plain yogurt


*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.

Directions

In a skillet, melt 2/3?s of the butter over medium heat. Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center. Remove chicken from skillet and place in covered bowl. Set aside. In same skillet, melt remaining 1/3 butter. Add onion and mushrooms. Cook and stir 4 to 6 minutes or until onion is translucent. Meanwhile, in a bowl, combine milk, chicken broth, flour, curry powder and salt. Pour milk mixture into skillet and bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes or until sauce thickens, stirring occasionally. Add reserved cooked chicken with juices and dried plums. Continue to simmer 1 to 2 minutes or until heated through, stirring occasionally. Serve over rice with optional toppings, if desired. 

Labeling


Nutrition Facts

Calories
668
Cholesterol
94mg
% of Calories from Fat
17%
Total Fat
12g
Sodium
998mg
Carbohydrate
100g
Protein
37g
Fiber
5g

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