Chicken Curry Stir-Fry

Course : Curry
Serves: 6
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1 tablespoon olive oil -- (reduced from 1/4 cup in original recipe)
1/2 cup chopped onion
1 pound boneless -- skinless chicken breast halves, cut into 1 inch cubes
2 tablespoons water
2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup peanuts
1/3 cup chutney
2 tablespoons coconut
2 tablespoons currants
1 package green giant harvest fresh frozen mixed vegetables (9 oz)
2 packages green giant rice originals frozen white wild rice (10 oz)
2 cups cooked white and wild rice mixture
1 medium red bell pepper -- cut into strips

Preparation / Directions:

Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap. Microwave on high 2 minutes. Add chicken, water, curry powder, salt and pepper; re-cover. Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink. Add peanuts. chutney, coconut, currants and frozen mixed vegetables; re-cover. Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender. Let stand covered. Prepare rice according to package microwave directions. To serve, spoon rice onto serving platter; top with chicken mixture. Garnish with pepper strips.

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