Rec: Pat's Mango Curried Chicken....
Mango Curried Chicken
Mango Curried Chicken
4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder (I used Madras)
1/2 tsp each ground cumin and salt
1/4 tsp pepper (added dash of cayenne pepper)
2 cups water
1/4 cup mango chutney (I used 3-1/2 tbsp)
1 tbsp tomato paste
optional: toasted coconut to garnish (didn’t use)
Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat: brown chicken all over, about 10 minutes. Transfer to plate.
Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper; cook, stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste.
Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until juices run clear when chicken is pierced and rice is tender. Serve garnished with coconut, if using (I didn’t use.)
Makes 4 servings
Per serving (about): 405 calories; 8g fat, 31g protein; 51g carbohydrates
Source: Canadian Living’s Best 30 Minutes and Light
Notes from Cookbook: We’ve stretched the 30 minutes in this recipe, but we haven’t stretched the truth about how easy this one skillet dish is, how healthful it is with only 8 g fat per serving and what a bargain chicken legs are. And we’re not exaggerating when we say that it will be a hit with hungry diners. Serve with pappadams and a selection of chopped fruit, cucumber, yogurt and chutney. Pappadams are thin, crisp Indian breads made from chickpea flour. To prepare, microwave on high for about 1 minute per pappadam, turning halfway, or until puffed and golden.
Pat’s note: Delicious and easy. Good served with steamed green beans or a salad. A great one pot dish.
