Servings: 4

1 lb boneless chicken meat, cut into ¼ inch strips 1 lb boneless chicken meat, cut into ¼ inch strips
2 tablespoons peanut oil 2 tablespoons peanut oil
2 cloves garlic, minced 2 cloves garlic, minced
2 tablespoons madras curry powder 2 tablespoons madras curry powder
Fresh red chili pepper, minced - to taste Fresh red chili pepper, minced - to taste
1 cup half and half 1 cup half and half
½ cup mango chutney ½ cup mango chutney
* cornstarch and water, if necessary note: cornstarch and water, if necessary
salt to taste salt to taste

Heat the peanut oil on a large skillet. When the oil is hot, sauté the chicken strips and the garlic until golden brown on all sides.
Add the curry powder and chilies and stir quickly. Add the cream and mango chutney. Simmer for a few minutes. Thicken with a little cornstarch diluted in water if needed. Salt to taste.
Serve over steamed jasmine rice.

Condiments such as crushed peanuts, raisins or currants, toasted coconut, chilies, and chutneys can be served on the side depending on individual taste.  Condiments such as crushed peanuts, raisins or currants, toasted coconut, chilies, and chutneys can be served on the side depending on individual taste.