Chicken and Tomato Curry


from the Tennessean

You'll relish curry chicken with chutney Use chutney, a relish made with
fruits, vinegar and spice, to perk up chicken for a quick supper. Chutney
comes in a variety of modes, from mild or spicy to fresh or preserved. The
kind of chutney I'm thinking of for this dish is one we makeduring the
summer peach season every couple of years. It's a peach-mango chutney made
with fresh fruit, a sugar-and-vinegar syrup, preserved ginger, garlic,
raisins and spices. We pull out the canning kettles to preserve it so it
will keep in the cupboard for a long time. If you don't happen to have
this type of chutney around, look for peach or mango chutney at your
supermarket. You won't have a problem using the leftovers. Use it as a
condiment for curried vegetables and rice, or with other curries. Also,
it's handy to serve with cream cheese and crackers for a party and great
to mix with oil, balsamic vinegar, garlic and onions for a steak marinade.


I added a little curry powder to this skillet-cooked chicken and stirred
the chutney right into the sauce just before serving. If you're not sure
you'll enjoy the taste of the chutney, serve it on the side.

A side dish of thinly sliced cucumbers sprinkled with salt, pepper and a
mild vinegar or lime juice and a dollop of plain yogurt would be welcome
if your chutney is on the extra-hot-and-spicy side.


Chicken And Tomato Curry

Makes 4 servings
Preparation time: 6-8 minutes
Cooking time: 20-25 minutes

1 1/2 cups hot water
3/4 cup basmati rice
1 1/4 pounds boneless, skinless chicken breast halves, (2 large or 4 small
breast halves)
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup dry white wine
1 can (14.5 ounces) cut-up tomatoes, or two large fresh tomatoes, peeled,
cored and chopped
1 clove garlic, finely chopped
1 teaspoon curry powder
2 tablespoons mango chutney
Freshly ground black pepper, to taste, optional

In a heavy 2-quart saucepan, bring water to a boil. Stir in rice, return
to a boil and reduce heat immediately to a simmer. Cover and cook gently
for 15 minutes. Remove from heat, stir and cover to let steam until
chicken is ready, about 5-10 minutes. Remove all visible fat from chicken
and cut into 1-inch cubes. Chop onion. Heat olive oil in large, heavy
nonstick skillet. Stir in onion and saute over medium heat 2 minutes, or
until softened. Stir in chicken. Cook with onion 1 minute, turn and cook
another 2-3 minutes, or until no longer pink and mostly white. Stir in
wine, tomatoes, garlic and curry powder. Continue cooking over medium-high
heat about 5-6 minutes, or until chicken is done and liquid has reduced a
bit. Stir in chutney and sprinkle with a few grinds of pepper, if desired.
Simmer 1-2 minutes to blend flavors. Serve with hot rice.

Per serving: 380 calories, 36 g protein, 38 g carbohydrate, 4 g fiber, 8 g
fat, 86 mg cholesterol, 331 mg sodium.


Clipping-Cooking
Posted By: Jamie R >
FROM ANN IN FLA



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