Chutney Chicken Curry - cooking recipe

Ingredients

2 teaspoons margarine or 2 teaspoons butter
1 cup chopped onion
2 teaspoons curry powder
1 (14 1/2 ounce) can crushed tomatoes, undrained, fire roasted if you can find them
1/3 cup mango chutney
3 tablespoons white wine vinegar
2 tablespoons honey
3/4 lb boneless skinless chicken breast, cut into 1-inch pieces
3 cups hot cooked rice (without salt or fat)

Preparation

Heat margarine in a large skillet over med. high heat until melted.
Add onion and cook 3 minutes or until tender, stirring often.
Stir in curry powder; cooke stirring constantly for 1 minute.
Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
Serve over rice.