Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine carrots and water in medium saucepan. Bring to a boil over high heat.
  2. Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.
  3. Add Onion, celery, green pepper, red pepper and Raisins.
  4. Stir Sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly.
  5. Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.
  6. Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides.
  7. Heat oil in large skillet over medium heat until hot.
  8. Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels.
  9. Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney.
  10. Serve remaining chutney in separate bowl. Serve with hot rice.

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.