Curried Country Chicken

curried country chicken Entree Cajun
Curried Country Chicken
  • Prep 15 min
  • Total 30 min
  • Servings 2


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


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  • 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.

  • Variation: For Southwest Country Chicken, omit raisins, curry powder and nutmeg. Add 1 to 2 teaspoons chili powder with the tomatoes.
  • 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.

No nutrition information available for this recipe

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