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Chicken and Tomato Curry

Tennessean 8-08-05

1 1/2 cups hot water

3/4 cup basmati rice

1 1/4 pounds boneless, skinless chicken breast halves, (2 large or 4 small

breast halves)

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup dry white wine

1 can (14.5 ounces) cut-up tomatoes, or two large fresh tomatoes, peeled,

cored and chopped

1 clove garlic, finely chopped

1 teaspoon curry powder

2 tablespoons mango chutney

Freshly ground black pepper, to taste, optional

In a heavy 2-quart saucepan, bring water to a boil. Stir in rice,

return to a boil and reduce heat immediately to a simmer. Cover and

cook gently for 15 minutes. Remove from heat, stir and cover to let

steam until chicken is ready, about 5-10 minutes. Remove all visible

fat from chicken and cut into 1-inch cubes. Chop onion. Heat olive

oil in large, heavy nonstick skillet. Stir in onion and saute over

medium heat 2 minutes, or until softened. Stir in chicken. Cook with

onion 1 minute, turn and cook another 2-3 minutes, or until no longer

pink and mostly white. Stir in wine, tomatoes, garlic and curry

powder. Continue cooking over medium-high heat about 5-6 minutes, or

until chicken is done and liquid has reduced a bit. Stir in chutney

and sprinkle with a few grinds of pepper, if desired. Simmer 1-2

minutes to blend flavors. Serve with hot rice. Per

serving: 380 calories, 36 g protein, 38 g carbohydrate, 4 g fiber, 8 g fat, 86 mg cholesterol, 331 mg sodium.