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CHICKEN WITH CARROT CHUTNEY

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Category:Indian Recipes Makes 6 servings



Ingredients Needed For CHICKEN WITH CARROT CHUTNEY
* 1 pound carrots, peeled and diced
* 1/2 cup water
* 1 small Onion, diced
* 1/2 cup diced celery
* 1/2 cup diced green bell pepper
* 1/2 cup diced red bell pepper
* 1/2 cup Raisins
* 1/2 cup Sugar
* 1/2 cup cider vinegar
* 3 tablespoons all-purpose flour, divided
* 1/4 teaspoon dry mustard
* 1/4 teapsoon salt
* 1 teaspoon curry powder
* 6 boneless, skinless Chicken breast halves (about 2-1/4 pounds)
* 2 tablespoons olive oil
* 3 cups hot cooked rice (cooked without salt and fat)
*

Directions To Prepare CHICKEN WITH CARROT CHUTNEY
Combine carrots and water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.



Add Onion, celery, green pepper, red pepper and Raisins. Stir Sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly. Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.



Mix remaining 2 tablespoons flour and curry; sprinkle over Chicken on both sides. Heat oil in large skillet over medium heat until hot. Add Chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain Chicken on paper towels. Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney. Serve remaining chutney in separate bowl. Serve with hot rice.




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Monday, October 23, 2017, 8:49 pm


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