Ingredients
1 tablespoon canola oil1 pound boneless skinless chicken breasts, cubed1 tablespoon curry powder2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper1/2 cup mango chutney1/2 cup half-and-half cream
Preparation
In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer.
Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
