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Ingredientes
- 1 1/8 lb skinless chicken thighs remove bones and trim the fat Or possibly
- 1 lb chicken meat trimmed
- 1 tsp curry pwdr
- 1/4 c. major grey chutney
- 2 tsp chopped fresh ginger
- 1 Tbsp. lemon juice
- 1/2 c. lowfat chicken broth
- 1 lb mango pit and peel and cut into 1/2-inch chunks
- 4 c. warm cooked white basmati rice salt fresh cilantro leaves for garnish lemon wedges for garnish
Direcciones
- 1. Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium high heat. Turn pcs as needed till lightly browned, about 10 min.
- 2. Add in curry pwdr to the pan and stir about 30 seconds, then fold in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, till chicken is tender when pierced, about 30 min.
- 3. With a slotted spoon, transfer chicken to a bowl and keep hot. Boil Sauce, uncovered, over high heat stirring to prevent sticking till reduced to about 1+1/4-c., 2 to 4 min. Pour sauce over chicken.
- 4. Serve chicken mix on rice; salt to taste. Garnish dish.
- NOTES : Rice bowl with mango chutney chicken and a medley of fresh asparagus, Chinese peapods and red bell pepper squares on the side and voila! A Cozy meal by the fire place. Frzn yogurt with mango and blueberries....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 108 | 36% |
| Total Fat 11.98g | 15% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 593mg | 25% |
| Potassium 219mg | 6% |
| Total Carbs 28.88g | 8% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.21g | 0% |
| Protein 16.79g | 27% |
