*Sautéed Chicken Curry*
Serves 4

I love cooking with chicken breasts. They can happily accept many flavours and I love coming up with new ways of preparation. I think this is a delicious experiment of mine that I will be repeating often! You needn't serve this curry with anything more than some plain steamed basmati rice, and maybe a steamed green vegetable on the side. It really is delicious!

4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1 TBS butter
2 TBS olive oil
1 large onion, diced
2 fat cloves garlic, minced
1 TBS curry powder (I use a medium strength)
1 TBS peeled and grated fresh gingerroot
The grated zest and juice of 1 large orange
1 cup unsweetened coconut milk
1 cup hot chicken broth
2 heaping TBS mango chutney
1 TBS chopped fresh coriander (cilantro)
1 TBS chopped fresh mint
½ cup lightly toasted cashew nuts

Thinly slice the chicken breasts lengthwise and then again in half so that you end up with four thin pieces from each. Season well with salt and pepper.

Heat the oil and butter in a large skillet over medium high heat until hot and the butter sizzles. Toss in the chicken pieces and brown them well on both sides. Remove to a plate and cover to keep warm.

Reducing the heat sauté the onion, stirring until tender and translucent. Thisshould take 3 to 4 minutes. Add the garlic and cook for about a minute longer, taking care not to brown it as this makes it bitter. Add the curry powder, orange zest, ginger and orange juice, stirring to scrap up the brown bits from the bottom of the skillet. Add the coconut milk and chicken broth and bring to a boil. Boil for a few minutes to reduce somewhat and then return the chicken to the pan, simmering for 3 minutes or so to cook through. Stir in the chutney and sprinkle with the coriander, mint and cashew nuts before serving.

Serve hot with some steamed or pilau rice on the side and some naan bread to sop up all that lovely sauce.