- Cook rice in water as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot. Cook and stir onion in oil until hot. Cook and stir onion for 2 minutes. Add chicken, 2 tablespoons water, the curry powder, salt and pepper; cook and stir 6 to 8 minutes or until chicken is no longer pink in center.
- Add peanuts, chutney, coconut, currants and frozen mixed vegetables; cook and stir 7 to 8 miutes or until vegetables are crisp tender.
- To serve, spoon rice onto serving platter. Top wiht chicken mixture. Garnish with bell pepper strips.
Chicken Curry Stir Fry
Here is another wonderful recipe from the Pillsbury cookbook. This is by P.S. Kenney in Denver, CO. who entered the contest in 1994 and won $10,000.
2 cups uncooked regular long grain white rice
4 cups water
1/4 cup olive oil or vegetable oil
1 medium onion, chopped (1/2 cup)
4 boneless skinless chicken breasts, cut into 1 inch cubes
2 tablespoons water
2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup peanuts, if desired
1/3 cup chutney
2 tablespoon coconut
2 tablespoons dried currants
2 cups frozen mixed vegetables
1 to 2 red bell peppers, cut into strips