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Curried Country Chicken

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Curried Country Chicken
  • Prep 15 min
  • Total 30 min
  • Servings 2
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Oct 29, 2010

Ingredients

  • 2 boneless skinless chicken breasts (about 1/2 lb/250 g) cut into 1-inch pieces
  • 1/4 cup (50 mL) chopped onion (1 small)
  • 1/4 cup (50 mL) chopped green pepper
  • 1 can (398 mL) diced tomatoes, undrained
  • 1/4 cup (50 mL) golden raisins
  • 1/2 to 1 tsp (2 to 5 mL) curry powder
  • 1/8 tsp (.5 mL) ground nutmeg
  • 2/3 cup (150 mL) Bisquick* Mix
  • 3 tbsp (45 mL) cornmeal
  • 1/3 cup (75 mL) skim milk

Steps

  • 1
    In 3-quart nonstick saucepan, cook chicken over medium-high heat 3 minutes, stirring occasionally, until no longer pink in centre. Stir in onion and pepper. Cook about 2 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, raisins, curry powder and nutmeg. Heat to boiling.
  • 2
    Meanwhile, in small bowl, stir Bisquick mix, cornmeal and milk until soft dough forms.
  • 3
    Drop dough by 4 spoonfuls onto hot chicken mixture. Reduce heat to medium-low. Cover; cook 10 to 12 minutes or until dumplings are dry.

Expert Tips

  • Tip 1
    Variation: For Southwest Country Chicken, omit raisins, curry powder and nutmeg. Add 1 to 2 teaspoons chili powder with the tomatoes.
  • Tip 2
    Variation: To make Cajun Country Chicken omit raisins, curry powder and nutmeg. Add 1 teaspoon Cajun seasoning and 1/4 teaspoon dried oregano leaves with the tomatoes.

Nutrition Information

No nutrition information available for this recipe
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