Curry Chicken Salad With Mango Chutney

curry chix salad

4 Chicken Breasts

1 can lite coconut milk

2-3 tablespoons curry powder

1-2 tablespoon mango chutney

1 onion

2 stalks celery

2 cloves garlic

salt & pepper to taste

1 tablespoon olive oil

1-2 chili peppers (optional)

Saute 1/2 diced onion  and 1 clove minced garlic in olive oil.  Add chicken breasts and cook about 3-5 minutes. Add curry powder, salt & pepper, & diced chili peppers.  Pour in a can of coconut milk and bring to boil.  Turn down heat to low temperature and simmer  30-45 minutes.  Remove chicken breasts and chop or shred.  Place chicken in large bowl.  Add the rest of diced onion, diced celery and mango chutney.  Pour in curry mixture and combine all ingredients.

curry chixcooked chix









This makes wonderful tea sandwiches, or can be served on crackers, with warm pita, or fresh veggies.

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