Curried Chicken With Peach Chutney
|Broiler fryer chicken||3 Pound, cut into 8 pieces|
|Chopped onion||1 Cup (16 tbs) (About 2 Medium Ones)|
|Instant chicken bouillon||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Hot cooked rice||3 1⁄2 Cup (56 tbs)|
1. Prepare Peach Chutney.
2. Cut each chicken breast half into halves. Arrange pieces skin sides up with thickest parts to outside edge in baking dish, 12 x 7 1/2 X 2 inches. Sprinkle with onion and bouillon. Cover with waxed paper and microwave on high (100%) 10 minutes; rotate baking dish 1/2 turn. Microwave until thickest parts of chicken are done, 6 to 10 minutes longer.
3. Remove chicken to serving dish; keep warm. Pour juices from baking dish into bowl; skim off fat. Return 1/4 cup liquid to baking dish; stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%), stirring every minute, until hot, 5 to 7 minutes. Spoon sauce over chicken. Top with parsley. Serve with chutney and rice.