Chicken Curry In A Hurry Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/3 to 1 1/2 pounds chicken breast tenders, diced

1/3 to 1/2 cup mincemeat

1 teaspoon each coriander seeds, cumin seeds, mustard seeds

1 can chicken broth, about 2 cups

1 /4 cup finely chopped cilantro leaves

2 tablespoons flour

1 cup toasted coconut

2 to 4 cloves garlic, minced, mild to extra spicy

2 cups basmati rice, prepared according to package directions

4 scallions, chopped

1/2 cup sliced almonds or Spanish peanuts

3 tablespoons vegetable or canola oil, 3 turns of the pan

1 cup prepared mango chutney

2 tablespoons curry paste, mild or hot

1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

Coarse salt

1 large yellow skinned onion, peeled and chopped

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