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  • 2 Tablespoon peanut oil
  • 1 lb boneless, skinless chicken breast, cut into /4 inch strips
  • 2 cloves cloves garlic, minced
  • 2 Tablespoon curry powder
  • Fresh red chili pepper, minced, to taste
  • 1 cup half & half
  • 1/2 cup mango chutney (or Frog Hollow Organic Peach Chutney)
  • 1 Tablespoon cornstarch
  • 2 Tablespoon water
  • Salt, to taste
  • 1 cup diced fresh peaches
  • Cooked rice (optional)


  1. Heat the peanut oil in a large skillet over medium heat. When the oil is hot, sauté the chicken strips and the garlic until golden brown on all sides.
  2. Stir in the curry powder and the red chili pepper. Add the half & half and mango chutney. Reduce heat and simmer for a few minutes to reduce. For a thicker sauce, mix cornstarch and water; stir into sauce and simmer for a few seconds. Add salt, to taste. Add diced fresh peaches just before serving.
  3. Serve with rice, if desired.

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