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Curry Chicken with Mixed Berries

 Curry Chicken with Mixed Berries
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
4 ServingsPrep/Total Time: 30 min.


  • 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 King Arthur Unbleached 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


  • 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.

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Curry Chicken with Mixed Berries (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.