I tried something like this at Metropolitan Market this weekend, I loved how easy, fresh and tasty it was. I didn’t like the amount of fat in it. So I replaced the cream with Greek yogurt. And of course I added some vegetables.
Yet again, we were too hungry to wait so I didn’t get a chance to take a picture. So if you make this please send me a photo!
1Lb Chicken diced (Thighs or chicken breasts will work)
2T Curry powder
1 Onion, diced
1 Clove garlic, minced
1tsp Ginger, minced
1 9oz of Mango chutney
1/2C Greek yogurt
(Slivered almonds and cilantro optional garnish)
Toss the chicken with the curry powder and let it marinate for a few minutes while you dice the onions, garlic and ginger, or for a few hours or overnight in the fridge. Heat a large pan over medium, add a little oil and the marinated chicken. Once the chicken is brown on one side, add the onion, garlic and ginger and saute for 1 minute. Stir in the chutney and the yogurt, and simmer until the chicken is cooked through. Add the peas and season with salt and pepper. Serve over rice, couscous or quinoa.