Chicken Curry with Dried Plums
Serve chicken curry over rice, with a variety of condiments, such as peanuts, coconut and chutney, that diners can add to their own taste.
3 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, coarsely chopped
1 cup sliced mushrooms (about 4 ounces)
1 cup milk
1 cup chicken broth
2 tablespoons all-purpose flour
2 teaspoons curry powder
1 teaspoon salt
1 cup (about 6 ounces) quartered pitted dried plums
4 cups hot cooked rice
Optional Toppings: Chopped peanuts, sliced green onions, shredded sweetened coconut, prepared mango chutney and/or plain yogurt
In large nonstick skillet, melt 1 tablespoon 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. I
n same skillet, melt remaining 2 tablespoons butter. Add onion and mushrooms. Cook and stir 4 to 6 minutes or until onion is translucent. Meanwhile, in medium 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.
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