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

1. Cook rice in water as directed on package.
2. 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.
3. Add peanuts, chutney, coconut, currants and frozen mixed vegetables; cook and stir 7 to 8 miutes or until vegetables are crisp tender.
4. To serve, spoon rice onto serving platter.  Top wiht chicken mixture. Garnish with bell pepper strips.