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Caribean Chicken Curry with Chutney and Rice

4 star rating
 

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Submitted by: Velva Knapp

 

This yummy chicken dish is served atop cooked basmati rice, which is an aromatic rice you can find at larger supermarkets. Long grain white rice will work if you can't find the basmati rice.
 

Ingredients

  • 2 to 2 1/2 lbs. chicken thighs and legs
  • 3 tablespoons mild curry powder
  • 1/4 cup olive oil
  • 1 medium onion, sliced
  • 1 9 oz. jar mango chutney
  • 1 red bell pepper, sliced
  • 1/2 cup honey-roasted peanuts, coarsely chopped
  • 1/3 cup sliced green onions
  • 6 to 8 cups cooked basmati rice
  • 1 lime, quartered

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Method

Season chicken with curry powder; set aside Preheat oil in a large, deep skillet over medium-high heat. Add onion. Cook and stir for 2 to 3 minutes or until tender. Add chicken pieces to skillet. Brown on all sides (when adding the chicken pieces, remove a portion of the onion and place atop the chicken). Add chutney and half of the bell pepper. Cover and cook over medium heat for 25 to 30 minutes or until chicken is no longer pink. To serve, spoon the cooked rice onto a large platter. Top with cooked chicken and pan juices. Garnish with the remaining bell pepper, green onions, and peanuts. Place lime around the edges of platter.

 

Notes: This is a show stopper recipe for entertaining. Recipe can be easily doubled.

 

Number of Servings: 4

 

Submitted by: Velva Knapp ()

 

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