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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

  • 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.
Nutrition Facts
1 each: 522 calories, 27g fat (12g saturated fat), 119mg cholesterol, 615mg sodium, 43g carbohydrate (9g sugars, 6g fiber), 28g protein.

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Reviews

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Average Rating:
  • sandilh
    Jul 25, 2014

    I used leftover already cooked chicken. Was very good, but the sweetness of the berries sort of cancelled out the spice of the curry and vice versa.