Chicken Curry In A Hurry

5 min prep 20 min cook 25 min total 4 servings


  • 1 Tbsp. vegetable oil
  • 2 cloves garlic, finely chopped
  • 3/4 lb. boneless skinless chicken breasts, cut into small pieces (about 3 breasts)
  • 1 tsp. curry powder
  • 1/4 cup mango chutney
  • 1/4 cup plain non-fat yogurt
  • 1 cup Birds Eye Select Vegetables Sweet Garden Peas
  • 1 lime, quartered (optional)
  • 1/4 cup chopped green bell pepper


  1. Heat oil over medium-high heat in large saucepan and cook chicken, stirring occasionally, 4 minutes or until just starting to brown.
  2. Add green pepper and cook 4 minutes or until starting to brown and chicken is almost done. Add garlic and cook 30 seconds.
  3. Stir in curry powder, mango chutney, yogurt and peas and heat through. Serve over hot cooked brown rice or whole grain cous cous. Garnish with limes.
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