Ingredients
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2 tablespoons vegetable oil
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2 lbs chicken breasts, cubed
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1 medium onion, minced
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1 teaspoon garlic, minced
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1 teaspoon gingerroot, minced
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1 tablespoon curry paste
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1/2 cup chicken stock
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1 tomatoes, diced
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salt, to taste
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pepper, to taste
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1/3 cup mincemeat
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1/3 cup heavy cream
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1 (9 ounce) jar mango chutney
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1 bunch fresh cilantro, chopped
Instructions
- Heat oil in skillet, & brown chicken in oil.
- Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
- Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
- Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
- Stir in mincemeat & heavy cream.
- Serve over rice & drizzle with chutney.
- Garnish with cilantro.