Print Options

 
 
 
 Print
Curry Chicken with Mixed Berries Recipe

Curry Chicken with Mixed Berries Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.