CHICKEN CURRY WITH DRIED PLUMS
Prep Time: 15 Minutes
Cook/Bake Time: 30 Minutes
Servings: 4
Ingredients
• 3 tablespoons butter, divided
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 medium onion, coarsely chopped
• 1 cup sliced mushrooms (about 4 ounces)
• 1 cup milk
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 cup (about 6 ounces) quartered pitted dried plums
• 4 cups hot cooked rice
• Optional Toppings: Chopped peanuts, sliced green onions, shredded sweetened coconut, prepared mango chutney and/or plain yogurt
Preparation
In large nonstick skillet, melt 1 tablespoon of the butter over medium heat.
Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center.
Remove chicken from skillet and place in covered bowl.
Set aside.
In same skillet, melt remaining 2 tablespoons butter.
Add onion and mushrooms.
Cook and stir 4 to 6 minutes or until onion is translucent.
Meanwhile, in medium bowl, combine milk, chicken broth, flour, curry powder and salt.
Pour milk mixture into skillet and bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes or until sauce thickens, stirring occasionally.
Add reserved cooked chicken with juices and dried plums.
Continue to simmer 1 to 2 minutes or until heated through, stirring occasionally.
Serve over rice with optional toppings, if desired.
Nutritional Information (per serving)
Calories 668
Cholesterol 94mg
% of Calories from Fat 17%
Fat 12g
Sodium 998mg
Carbohydrates 100g
Protein 37g
Fiber 5g
California Dried Plum Board - www.californiadriedplums.org
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