Chicken Curry
- 1 tablespoon vegetable oil
- 2 tablespoon all purpose flour
- 1 tablespoon curry powder
- 1teaspoon ground cumin
- 1/4 teaspoon salt
- 4 (3 ounce) thin chicken breast
- 1/2 cup orange juice
- 1/2 cup water
- 2 tablespoons mango chutney
- 1/4 cup sour cream
In a large skillet, heat oil. In a large plastic reclosable bag, mix the flour, curry powder, cumin and salt. Add the chicken and shake to coat. Transfer the chicken to the skillet, shaking off any excess flour (reserve the remaining flour): sauté until cooked through. Put chicken on plate and keep warm. Stir excess flour into skillet mixing with pan juices. Add orange juice and water, stirring constantly and scraping up the browned bits from the bottom of the skillet. Stir in chutney. Bring to a boil and cook, stirring until mixture thickens. (1 minutes) Stir in sour cream until blended. Simmer 30 seconds. Spoon sauce over chicken. Sprinkle with cilantro.