Difference between revisions of "California Avocado Chutney with Chicken Curry"
RealRecipes (talk | contribs) m (Text replace - "Side Dish Recipes" to "Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 15: | Line 15: | ||
* 3 Tbsp [[mango]] Chutney | * 3 Tbsp [[mango]] Chutney | ||
| − | == | + | == Procedures == |
Bake the [[Chicken]] breasts covered for 30 minutes in a 350 degree oven or until half cooked. | Bake the [[Chicken]] breasts covered for 30 minutes in a 350 degree oven or until half cooked. | ||
Latest revision as of 09:52, 15 July 2012
Description
Ingredients
- 2 onions
- 1 Tbsp olive oil
- 6 Chicken Breast Halves
- 4 oz white wine
- 12 baby carrots
- 1 Tbsp curry Powder
- 6 oz Low-Fat coconut milk
- 6 Steamed white rice
- Fresh avocado Chutney
- 2 Medium California avocados
- 3 Tbsp mango Chutney
Procedures
Bake the Chicken breasts covered for 30 minutes in a 350 degree oven or until half cooked.
Remove and discard skin. Saute diced onions in olive oil for 10 minutes or until golden.
Add Chicken breasts, white wine, curry powder and carrots.
Lower heat, cover and simmer for 30 minutes.
Stir in coconut milk and remove from heat just before serving.
Serve over steamed white rice.
Chutney Preparation :
Peel and dice avocados and fold in mango chutney. Serve on the side.
