Chicken Curry Stir-Fry

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	35 minutes

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Ingredients

1	tablespoon	olive oil
1/2	cup	onion	chopped
1	pound	chicken breast halves, boneless and skinless	cut into 1 inch cubes
2	tablespoons	water
2	teaspoons	curry powder
1/4	teaspoon	salt
1/8	teaspoon	black pepper
1/3	cup	peanuts
1/3	cup	chutney
2	tablespoons	coconut
2	tablespoons	currants
9	ounces	mixed vegetables	frozen
2	cups	long grain and wild rice blend	cooked
1	each	sweet red bell pepper	cut into strips

Directions

Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap.

Microwave on high 2 minutes.

Add chicken, water, curry powder, salt and pepper; re-cover.

Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink.

Add peanuts, chutney, coconut, currants and frozen mixed vegetables; re-cover.

Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender.

Let stand covered.

Prepare rice according to package microwave directions.

To serve, spoon rice onto serving platter; top with chicken mixture.

Garnish with pepper strips.

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Member Review

Fresh Blueberry Cream Pie

I didn't care for this pie because of the cream filling which tasted too much like sour cream. I feel maybe it needed some vanilla or more eggs to get rid of that overwhelming taste. Everyone else though liked it and thought the blueberries played down the sour cream taste. So I will probably make it again for others.