Chicken with Carrot Chutney

== Description ==
Makes 6 servings
== Ingredients ==
* 1 pound carrots, peeled and diced 
* ½ cup water 
* 1 small onion, diced 
* ½ cup diced celery 
* ½ cup diced green bell pepper 
* ½ cup diced red bell pepper 
* ½ cup raisins 
* ½ cup sugar 
* ½ cup cider vinegar 
* 3 tablespoons all-purpose flour, divided 
* ¼ teaspoon dry mustard 
* ¼ teaspoon salt 
* 1 teaspoon curry powder 
* 6 boneless, skinless chicken breast halves (about 2¼ pounds) 
* 2 tablespoons olive oil 
* 3 cups hot cooked rice (cooked without salt and fat) 
== Directions ==
# Combine carrots and water in medium saucepan. Bring to a boil over high heat. 
# Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan. 
# Add Onion, celery, green pepper, red pepper and Raisins. 
# Stir Sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly. 
# Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently. 
# Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides. 
# Heat oil in large skillet over medium heat until hot. 
# Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels. 
# Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney. 
# Serve remaining chutney in separate bowl. Serve with hot rice.
Category:Carrot Recipes
Category:Celery Recipes
Category:Chicken Recipes
Category:Green bell pepper Recipes
Category:Indian Meat Dishes
Category:Main Dish Poultry Recipes
Category:Raisin Recipes
Category:Red bell pepper Recipes
Category:Rice Recipes