Yield: 4 servings
|1⅛ pounds||Skinless chicken thighs; remove bones and trim the fat, OR|
|1 pounds||Chicken meat; trimmed|
|1 teaspoon||Curry powder|
|¼ cup||Major grey chutney|
|2 teaspoons||Minced fresh ginger|
|1 tablespoon||Lemon juice|
|½ cup||Lowfat chicken broth|
|1 pounds||Mango; pit and peel and cut into 1/2-inch chunks|
|4 cups||Hot cooked white basmati rice|
|\N \N||Fresh cilantro leaves; for garnish|
|\N \N||Lemon wedges; for garnish|
1. Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium high heat. Turn pieces as needed until lightly browned, about 10 minutes.
2. Add curry powder to the pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes. 3. With a slotted spoon, transfer chicken to a bowl and keep warm. Boil Sauce, uncovered, over high heat stirring to prevent sticking until reduced to about 1+¼-cups, 2 to 4 minutes. Pour sauce over chicken.
4. Serve chicken mixture on rice; salt to taste. Garnish dish.
PER SERVING: 564 cals, 10% fat (6g) 34g protein, 100g carbs (2 g fiber), 320 mg sodium.
Recipe by: Sunset Magazine 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 10, 1999, converted by MM_Buster v2.0l.