Ingredients
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2 tablespoons flour
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1/4 teaspoon salt (amount to taste)
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1/4 teaspoon black pepper (amount to taste)
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1 tablespoon oil
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1 large onion, chopped
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4 cloves garlic, minced
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1 tablespoon mild curry powder
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2 large potatoes, peeled and diced into 1/2 inch cubes
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2 tablespoons mango chutney
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1/4 cup chopped fresh cilantro
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1 green bell pepper, chopped
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1 1/2 lbs bone-in skinless chicken breasts, trimmed of fat
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1 1/2 cups fat-free chicken broth
Instructions
- Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.
- Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate.
- Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.
- Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.
- Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.
- Garnish with cilantro, and serve with rice, if desired.