Another recipe from our amazing Young Women Camp cook.
Made entirely from scratch and a HUGE hit at camp and with our family.
It is also SOY and PEANUT free!!!!
4-6 (6-8 oz each) Boneless Chicken Breast Halves
Coarsely ground Salt and Pepper
2 Tblsp Olive Oil
1/2 Medium Red Onion, diced
1/2 Jalepeno Chile, (Ribs and seeds removed for less heat) Chopped
4-6 Red Plums (about 1 pound), halved, pitted, and cut into 1/2 inch pieces
1/3 C Packed Brown Sugar
2 Tblsp Cider Vinegar
3/4 tsp Curry Powder
1/4 tsp ground Ginger
1/4 C Water
( I add a little more of the seasoning and spices to my taste- don't be afraid to add more)
Season Chicken with Salt and Pepper. In a large skillet, heat 1 Tbsp Olive Oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate
To make Plum Sauce:
Add remaining 1 Tbsp Olive Oil to Skillet. Then add, onion & jalepeno -cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry, ginger, and 1/4 C Water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
Add chicken and any juices that have accumulated on the plate. Simmer until heated through, about 4 minutes. Season with salt and pepper to taste.
Serve over Rice.