Curry Chicken with Mixed Berries Recipe

4 1 1
Curry Chicken with Mixed Berries Recipe
Curry Chicken with Mixed Berries Recipe photo by Taste of Home
Publisher Photo

Curry Chicken with Mixed Berries Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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.
Originally published as Curry Chicken with Mixed Berries in Country Woman 2012, pJune/July

Nutritional Facts

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

  • 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
  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.
Originally published as Curry Chicken with Mixed Berries in Country Woman 2012, pJune/July

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurry Chicken with Mixed Berries

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sandilh User ID: 1183447 169219
Reviewed 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."

Loading Image