1. Cut meat into bite-sized pieces. Mix flour, salt and pepper together until well blended; rub mixture into all sides of the meat. 2. In a deep skillet, heat oil over high heat until hot. Add meat and cook, turning, until well browned on both sides, 8-10 minutes. 3. Add 1 can of broth, ginger, curry powder, onion and chutney; mix well. Heat to boiling, reduce heat to low, cover and simmer 1 ½ hours. 4. Sir in remaining can of broth and rice, mixing well. Heat to boiling over high heat. 5. Reduce heat to low, cover and simmer for 30 minutes, until rice is tender. 6. Stir in vegetables. Cover and simmer for 5-10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
