If you are looking for a traditional curry dish, this isn't the one you want. But if you are looking for a delicious, easy, curry dish, try this one out. It's a fantastic little dish.
This chicken dish is my "go to" spring and summer dish on work nights. Although, I have friends who have served it to company and said it got rave reviews. The best thing about this dish, beside it being delicious, it's a simple dish to put together. I serve it with Cilantro rice and roasted vegetables. It makes lots of yummy sauce for the leftovers too.
2 halves of boneless, skinless chicken breasts
1 cup milk, or cream
1/3 cup Mango Chutney (Major Grey or Trader Joe's)
1 teaspoon cumin
2 teaspoons curry
3/4 teaspoon tumeric
1 tablespoon of whole grain mustard (I use Trader Joe's)
3 tablespoons olive oil
cilantro for garnish
Heat a large skillet with the 3 tablespoons of oil. Cut chicken into 3 or 4 pieces (ke-bob sized). Place chicken in skillet with oil and brown on each side for 3 minutes (medium heat).
While chicken is browning, mix together all ingredients with a whisk (except for cilantro).
When Chicken has browned on both sides, turn the heat on the skillet down to low. Add cream mixture, stir well and remove from heat. Cover and let sit for 15 minutes. Garnish with chopped cilantro and serve with rice and vegetables.
You can thank me later for this one.... trust me, it's that good.