Rating: 4.5 stars 4.4
107 Ratings
  • 5 star values: 61
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

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Nutrition Facts

261 calories; protein 33.1g; carbohydrates 16.5g; fat 5.7g; cholesterol 91.2mg; sodium 443.2mg. Full Nutrition
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