Curry Chicken with Mixed Berries Recipe

Curry Chicken with Mixed Berries Recipe photo by Taste of Home

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The rich flavors of curry and sweet-tart berries marry beautifully in this colorful entree. Its creamy sauce thoroughly coats the tender chicken and rice.—Margaret Welder, Madrid, Iowa

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Curry Chicken with Mixed Berries Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
1/2 cup heavy whipping cream
1/4 teaspoon minced fresh thyme
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
2 tablespoons butter
2 cups hot cooked long grain rice

Directions

In a large skillet, saute onion in oil until tender. Add chicken; saute for 4-6 minutes or until no longer pink. Add garlic; cook 1 minute longer.
Combine the flour, bouillon, curry powder, salt and pepper; stir into skillet until smooth. Gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and thyme; heat through.
In another skillet, saute berries in butter until heated through. Serve chicken mixture with rice and berries. Yield: 4 servings.

Nutritional Facts 1 cup chicken mixture with 1/2 cup rice and 1/2 cup berries equals 522 calories, 27 g fat (12 g saturated fat), 119 mg cholesterol, 615 mg sodium, 43 g carbohydrate, 6 g fiber, 28 g protein.

Originally published as Curry Chicken with Mixed Berries in Country Woman , pJune/July

Making Fluffier Rice

For fluffy long grain white rice, combine 1 cup rice, 1 tablespoon butter or margarine, 1 teaspoon salt (if desired) and 2 cups water in a 2- to 3-quart saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer for 15 minutes. It’s best not to peek while the rice is cooking. If the water is not absorbed after 15 minutes, cover and continue to cook for another 2-4 minutes. Fluff with a fork before serving. For variety, substitute chicken, beef or vegetable broth for the water.