Warm and delicious.. great for gatherings and get-togethers ..
6 chicken breasts, boned, skinned
1/4 cup vegetable oil
2 teaspoons paprika
1/2 teaspoon chili powder
1 medium onion, chopped
2 teaspoons curry powder
1 tablespoon all-purpose flour
1 & 1/4 cups milk
2 tablespoons mango chutney
cut chicken in 3/4-inch pieces.
Mix oil, paprika and chili powder together; stir in chicken.
To make curry sauce, heat 1 tabelspoon vegetable oil in a small saucepan, add onion and cook until soft.
Stir in curry powder and cook for 2 minutes; blend in the flour.
Gradually stir in the milk allowing the mixture to slowly come to a boil. Continue cooking until the sauce thickens.
Simmer for 5 minutes then add the chutney, salt and pepper to taste. Serve hot.
Tip ~ accompaniment:
You can serve it with cucumber & yogurt sauce on the side:
2 oz cheese
2/3 cup plain low-fat yogurt
2/3 cup peeled, finely diced cucumber
2 teaspoons lemon juice
salt & pepper
Beat cheese & yogurt together until smooth. Blend in cucumber, lemon juice, salt & pepper.