"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Curry Recipe

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This recipe for Chicken Curry, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Haynes
Added: Wednesday, October 14, 2009


1 T. vegetable oil
2 T. all-purpose flour
1 T. curry powder
1 tsp. ground cumin
1/4 tsp. salt
4 (3-ounce) thin-sliced skinless chicken breasts (1/4-inch thick)
1/2 c. orange juice
1/2 c. low-sodium chicken broth or water
2 T. mango chutney
1/4 c. fat-free sour cream
2 T. chopped cilantro (optional)

In a large nonstick skillet, heat the oil. In a large sealable plastic bag, mix the flour, curry powder, cumin, and salt. Add the chicken and shake to coat. Transfer the chicken to the skillet, shaking off any excess flour (reserve the remaining flour); saute until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and keep warm. Stir the excess flour into the skillet, mixing with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of the skillet; stir in the chutney. Bring to a boil and cook, stirring constantly, until the mixture thickens, about 1 minute. Stir in the sour cream until blended; simmer 30 seconds. Spoon the sauce over the chicken and sprinkle with the cilantro (if using).




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