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CHICKEN CURRY WITH DRIED PLUMS

Prep Time: 15 Minutes
Cook/Bake Time: 30 Minutes
Servings: 4

Ingredients

• 3 tablespoons butter, divided
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 medium onion, coarsely chopped
• 1 cup sliced mushrooms (about 4 ounces)
• 1 cup milk
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 cup (about 6 ounces) quartered pitted dried plums
• 4 cups hot cooked rice
• Optional Toppings: Chopped peanuts, sliced green onions, shredded sweetened coconut, prepared mango chutney and/or plain yogurt
 

Preparation

In large nonstick skillet, melt 1 tablespoon of the butter over medium heat.

Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center.

Remove chicken from skillet and place in covered bowl.
Set aside.

In same skillet, melt remaining 2 tablespoons butter.
Add onion and mushrooms.
Cook and stir 4 to 6 minutes or until onion is translucent.

Meanwhile, in medium bowl, combine milk, chicken broth, flour, curry powder and salt.

Pour milk mixture into skillet and bring to a boil, stirring constantly.

Reduce heat and simmer 10 minutes or until sauce thickens, stirring occasionally.

Add reserved cooked chicken with juices and dried plums.

Continue to simmer 1 to 2 minutes or until heated through, stirring occasionally.

Serve over rice with optional toppings, if desired.
 

Nutritional Information (per serving)
Calories  668 
Cholesterol  94mg 
% of Calories from Fat  17% 
Fat  12g 
Sodium  998mg 
Carbohydrates  100g 
Protein  37g 
Fiber  5g 
 

California Dried Plum Board - www.californiadriedplums.org