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Ingredients:
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4
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M&M Honey Garlic Chicken Breasts, thawed
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2 tbsp
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(30 mL)
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oil
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1-1/2 cups
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(375 mL)
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diced onions
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2/3 cup
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(150 mL)
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diced sweet red pepper
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3 to 4 tsp
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(15-20 mL)
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curry powder*
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1 tsp
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(5 mL)
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ground ginger
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3 tbsp
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(45 mL)
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all-purpose flour
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1 can
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(284 mL/10 oz)
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chicken broth, undiluted
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2/3 cup
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(150 mL)
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table cream (18%), coconut milk or plain yogurt
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1/3 cup
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(75 mL)
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golden raisins
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6
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baked puff pastry shells
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1/3 cup
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(75 mL)
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toasted sliced almonds
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Preparation:
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Blot M&M Honey Garlic Chicken Breasts on paper towel; cut into bite-size pieces; set aside. Heat oil in Dutch oven or large, deep skillet over medium heat. Add diced onions; cook for 4 minutes. Add chicken pieces and cook until lightly browned on all sides.
Add red pepper, curry and ginger; cook for 3 minutes, stirring often.
Stir in flour; cook, stirring for 1 minute. Stir in chicken broth. Reduce heat, simmer, uncovered, for 5 minutes. Stir in cream and raisins; heat through.
Serve hot curried chicken in puff pastry shells or over rice. Sprinkle with toasted almonds.
* Some curry powder mixtures are hotter than others, so adjust to your own taste.
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Tip(s):
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