Difference between revisions of "California Avocado Chutney with Chicken Curry"
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== See also == | == See also == | ||
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[[Category:Avocado Recipes]] | [[Category:Avocado Recipes]] | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Hass avocado Recipes]] | [[Category:Hass avocado Recipes]] | ||
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[[Category:Hass avocado Side Dish Recipes]] | [[Category:Hass avocado Side Dish Recipes]] | ||
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[[Category:Mango Recipes]] | [[Category:Mango Recipes]] | ||
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[[Category:White rice Recipes]] | [[Category:White rice Recipes]] | ||
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[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Revision as of 11:12, 31 March 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
Directions
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.
