About: California Avocado Chutney with Chicken Curry

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Bake the Chicken breasts covered for 30 minutes in a 350 degree oven or until half cooked. Remove and discard skin. Saute diced onions in olive oil for 10 minutes or until golden. Add Chicken breasts, white wine, curry powder and carrots. Lower heat, cover and simmer for 30 minutes. Stir in coconut milk and remove from heat just before serving. Serve over steamed white rice. Chutney Preparation : Peel and dice avocados and fold in mango chutney. Serve on the side.

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rdfs:label	California Avocado Chutney with Chicken Curry
rdfs:comment	Bake the Chicken breasts covered for 30 minutes in a 350 degree oven or until half cooked. Remove and discard skin. Saute diced onions in olive oil for 10 minutes or until golden. Add Chicken breasts, white wine, curry powder and carrots. Lower heat, cover and simmer for 30 minutes. Stir in coconut milk and remove from heat just before serving. Serve over steamed white rice. Chutney Preparation : Peel and dice avocados and fold in mango chutney. Serve on the side.
dcterms:subject	Hass avocado Recipes Mango Recipes Chicken Recipes Curry Recipes Coconut milk Recipes Avocado Recipes White wine Recipes White rice Recipes Hass avocado Side Dish Recipes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	Bake the Chicken breasts covered for 30 minutes in a 350 degree oven or until half cooked. Remove and discard skin. Saute diced onions in olive oil for 10 minutes or until golden. Add Chicken breasts, white wine, curry powder and carrots. Lower heat, cover and simmer for 30 minutes. Stir in coconut milk and remove from heat just before serving. Serve over steamed white rice. Chutney Preparation : Peel and dice avocados and fold in mango chutney. Serve on the side.

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