Ingredients
1 medium onion, chopped2 tablespoons olive oil1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 garlic clove, minced2 tablespoons all-purpose flour1 teaspoon chicken bouillon granules1 teaspoon curry powder1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups water1/2 cup heavy whipping cream1/4 teaspoon minced fresh thyme1 cup fresh blueberries1 cup fresh blackberries1 cup fresh raspberries2 tablespoons butter2 cups hot cooked long grain rice
Preparation
In a large skillet, saute onion in oil until tender. Add chicken; saute for 4-6 minutes or until no longer pink. Add garlic; cook 1 minute longer.
Combine the flour, bouillon, curry powder, salt and pepper; stir into skillet until smooth. Gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and thyme; heat through.
In another skillet, saute berries in butter until heated through. Serve chicken mixture with rice and berries.
