Red Chicken Curry
By: Bobbi Renee Has...
Published: Tuesday, October 4, 2011 - 2:45pm

Ingredients




2 tablespoon olive oil
2 pounds boneless, skinless chicken thighs and breasts, cut into chunks
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 large cloves of garlic, minced
1 (14-ounce) can of diced tomatoes, drained
1/2 cup mango chutney (Major Grey recommended)
1 rounded tablespoons red curry paste (Thai Kitchen recommended) or 4 tablespoons curry powder (mild to hot)
Salt
Fresh cracked black pepper
1 1/2 cup vegetable stock
a generous handful of cilantro leaves, chopped
3 green onions, chopped for garnish

Preparation

1 Heat a deep non stick skillet over medium-high heat, add the olive oil. 2 When the oil has heated add the chicken, onion, and pepper. 3 Cover and cook for 8 minutes, stirring occasionally. 4 Remove cover and add garlic, cook 1 minute, then add the tomatoes, chutney, curry, stock, salt, and pepper. 5 Combine and simmer for a couple of minutes over low heat, allowing the flavors to combine. 6 Remove from heat and stir in the cilantro. 7 Ladle over rice and top with chopped green onions.