~ With amazing fire-roasted-chile hot pepper jelly from Hacienda Maize ~
A longtime favorite of ours, this combination of world flavors will delight you! Jammin’ Jelly beautifully replaces chutney in any curry recipe. Feel free to add your own mangos.
Ingredients
- ½ c finely chopped onion
- 3 T curry powder
- 3 large chicken breasts, poached in broth, cooled, chopped
- ½ c raisins or sweetened dried cranberries
- 1 c chopped celery
- ¾ c mayonnaise (can use reduced-calorie)
- ½ c Hacienda Maize Fire-Roasted Chile Jammin’ Jelly
- 1/3 c chopped blanched almonds, toasted (stove-top or oven)
- Salt to taste
- 3 scallions sliced diagonally for garnish
Instructions
- Lightly oil skillet. Over medium heat sauté onion until tender (3 minutes or so).
- Add curry powder and cook 1 minute, stirring constantly. Remove from heat and let cool.
- Combine onion/curry mixture, raisins/cranberries, chicken and celery in a bowl.
- Add mayo and jalapeño jelly, mixing well to combine. Add salt to taste.
- Refrigerate two hours or more to blend flavors.
- Before serving add toasted almonds and toss lightly. Garnish. Serve with breads/crackers, vegetables/fruits.
! Savor!
Inspired by: Cooking Light, 1990
