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Bon Appétit

Great Curry in a Hurry

4.0

(30)

Serve with steamed rice and some traditional condiments, such as chopped red and green onions, raisins, shredded coconut, peanuts and diced bananas.

Recipe information

  • Yield

    Serves 4

Ingredients

3 tablespoons butter
4 boneless chicken breast halves with skin
4 teaspoons curry powder
3 tablespoons brandy
2 teaspoons flour
1/2 cup canned low-salt chicken broth
1/2 cup whipping cream
3 tablespoons Major Grey's mango chutney

Preparation

  1. Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate. Pour off all but 1 tablespoon drippings. Add curry powder to skillet and stir until fragrant, about 30 seconds. Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth. Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through, about 2 minutes. Season with salt and pepper to taste.

TagsCurryBrandyAlcoholBeveragesChicken BreastChickenPoultryMainDinnerNut FreeQuickEasy30 Minutes or LessSauteBon Appétit
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