Serves 4 – 6

Ingredients: 4 M&M Honey Garlic Chicken Breasts, thawed 2 tbsp (30 mL) oil 1-1/2 cups (375 mL) frozen M&M Diced Onions 2/3 cup (150 mL) diced sweet red pepper 3 to 4 tsp (15-20 mL) curry powder* 1 tsp (5 mL) ground ginger 3 tbsp (45 mL) all-purpose flour 1 can (284 mL/10 oz) chicken broth, undiluted 2/3 cup (150 mL) table cream (18%), coconut milk or plain yogurt 1/3 cup (75 mL) golden raisins 6 baked puff pastry shells 1/3 cup (75 mL) toasted sliced almonds Preparation: 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 M&M 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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