I started back to teaching face-to-face classes two days a week (three of my classes are now online) and driving back and forth to College Station three days a week (four hour round trip) recently, which means our weeknight menu consists of things that can either be 1) prepared in under 30 minutes, or 2) made ahead of time and frozen. Any recipes I share in the near future will likely fall into one of these two categories, but since I know I'm not the only one out there with a job, I hope others will enjoy trying them.
I've long been in the habit of keeping a 5- or 10-lb. bag of frozen chicken breasts in the freezer and rice on hand in the kitchen, as plenty of decent suppers come from those starting ingredients. Lately, I've started making sure I also have curry powder or paste and coconut milk on hand. Here is yet another curry recipe from Taste of Home that is now one of my favorites. It calls for mango chutney, which adds an interesting touch you don't get in many other curry recipes I've tried. It also calls for half and half instead of coconut milk. I might use coconut milk in the future, but if you have half and half on hand it was still very flavorful.
Now, to be honest, I never did find anything in our local grocery store called "Mango Chutney". I did, however, find mango salsa, and thought it turned out great! The recipe doesn't call for rice, either, but I would definitely recommend serving it over rice.
Hope you guys enjoy! (Hyperlink below)
Mango Chutney Chicken Curry Recipe
I've long been in the habit of keeping a 5- or 10-lb. bag of frozen chicken breasts in the freezer and rice on hand in the kitchen, as plenty of decent suppers come from those starting ingredients. Lately, I've started making sure I also have curry powder or paste and coconut milk on hand. Here is yet another curry recipe from Taste of Home that is now one of my favorites. It calls for mango chutney, which adds an interesting touch you don't get in many other curry recipes I've tried. It also calls for half and half instead of coconut milk. I might use coconut milk in the future, but if you have half and half on hand it was still very flavorful.
Now, to be honest, I never did find anything in our local grocery store called "Mango Chutney". I did, however, find mango salsa, and thought it turned out great! The recipe doesn't call for rice, either, but I would definitely recommend serving it over rice.
Hope you guys enjoy! (Hyperlink below)
Mango Chutney Chicken Curry Recipe