Curried chicken (4 to 6 servings)
A simple menu fathers and children can prepare for mom. A pan dish ful of flavor for all. Curried chicken and green salad with mango dressing!
Ingredients:
4 skinned, boned chicken breasts, sliced
1-tablespoon olive oil
2 cups sliced onions
2 cups sliced red pepper
1 cup basil leaves, julienne
¼ cup dried cranberries
4 teaspoons mild curry
2 teaspoons salt
½ teaspoon pepper
2 cups brown rice, cooked (can be cooked the day before)
½ cup mango sauce *follows
6 tablespoons red wine
 
1½ cups sauce Mango sauce for asparagus or salad
1¾ cup diced mango, ripe
½ cup yogurt, plain
4 tablespoons white wine
2 leaves saw leaf or 4 whole basil leaves
1 packet Splenda
1 teaspoon cornstarch
½ teaspoon Garam Marsala spice
¼ teaspoon salt
1/8 pepper
 
How to Prepare:
  1. In a large sauté pan or paella pan, over medium high heat add oil, onion, 2 teaspoons mild curry, salt and pepper. Cover and cook 5 minutes. Remove the cover, mix, add red pepper, basil, and cranberries and cook 3 to 5 minutes more covered. Un cover, mix and cook some 3 more minutes or until onion is slightly golden. Push this mixture to the sides of the pan and place the chicken pieces on the center. Do not place them touching with each other, if you can not fit all this in your pan remove the onion mixture for the time being and set aside while the chicken cooks.) Cook the chicken covered for 3 minutes on each side. Move the chicken to the sides and add rice to the center of the pot. Sprinkle with remaining curry and mix. If onions were taken out of the pan, add them back. Add mango sauce, mix, cook for a minute, add wine and scrape and dissolve the browned drippings of the pan. Cook for 3 minutes and serve.
Mango sauce for asparagus or sal:

  1. Blend all ingredients, transfer to a small pot and bring to a boil. Cook for 2 to 3 minutes. Serve over cooked asparagus or cool and serve with salad.