- 1 tbsp oil
- 3 chicken breasts cut into cubes
- 2 tsp medium curry powder
- 200g Light Philadelphia
- 6 tbsp milk
- 3 tbsp mango chutney
Heat the oil in a
frying pan and cook the chicken for approx. 10 minutes until cooked through and
lightly browned (juices will run clear when tested with a sharp knife).
Reduce the heat and
add the curry powder, cook for 1 minute then add the Philly, milk and mango
chutney - stir until the Philly melts and forms a creamy sauce and it is warmed
all the way through.
Serve with rice and a green veg.
