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Chicken Curry Stir-Fry

Yields:6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking20 minutes
Ready In35 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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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.