Both South Carolina and Georgia lay claim to this classic Southern chicken dish, which may have been brought to America by a ship's captain ferrying spices from the Far East. Rice is a traditional side dish. To make it fast, cook 1 (3 1/2-ounce) bag boil-in-bag rice, omitting salt and fat. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Top each serving with 1 tablespoon bottled mango chutney.

Melanie Barnard
Recipe by Cooking Light January 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups chicken mixture and 1 tablespoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

Nutrition Facts

314 calories; calories from fat%; fat 11.2g; saturated fat 1.4g; mono fat 7g; poly fat 1.9g; protein 30.5g; carbohydrates 23.2g; fiber 4.6g; cholesterol 66mg; iron 2.6mg; sodium 683mg; calcium 86mg.