Chicken Curry

I love to watch Rachael Ray's 30 Minute Meals. One of the best things she makes is Curry in a Hurry. I've taken her recipe, twisted it a bit, and it's one of my faves!! Her recipes are always flexible to fit individual taste, so feel free to use a little for mild and a lot for spicy. Also, cooking times and measurements are not exact. As Rachael says, "Eyeball it!" Yummy with jasmine rice and topped with golden raisins or peanuts. Your house will smell so good!!!

Chicken Curry in a Hurry

1 1/2 lbs. chicken breast, diced

a bit of vegetable oil for the pan

2 to 4 cloves of garlic, minced (can use the stuff from the jar)

1 to 2 inches fresh ginger root, Minced or grated (I love the stuff in the jar, at least a Tbls.)

1 large yellow onion, chopped

1 can reduced sodium chicken broth (organic is better but pricey) about 15 oz.

2 Tbls. curry paste, mild or hot

1/2 c. mango chutney (I use sweet, but any will do). note: Rachael uses 1 c. mincemeat

Heat oil in a large, deep, nonstick pan over medium high heat. Add chicken and lightly brown. Add garlic, onion, and ginger, and saute together another 5 minutes or so. (The kitchen will smell like heaven!!) Add chicken broth and bring it to a bubble. Stir in curry paste and chutney (or mincemeat). Add salt to taste. Simmer until thickened to your desired consistency. Leave enough sauce to coat your rice.

That's it. Easy and delicious! Notice the steam rising from the dish in the photo. Mmmmmm.