Chicken with Carrot Chutney

Combine carrots, water, onion, celery, green bell pepper, red bell pepper, raisins, sugar, and cider vinegar in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes until carrots are tender.

Mix 1 tablespoon of flour with dry mustard and ¼ teaspoon salt in a small bowl until well combined. Stir this mixture into the simmering carrot mixture and continue cooking for 2-3 minutes, stirring constantly, until the chutney thickens slightly.

Remove the carrot chutney from heat and stir in curry powder. Reserve 1 cup of chutney for serving and set aside; keep the remaining chutney warm on low heat.

Pat the chicken breast halves dry with paper towels. Combine the remaining 2 tablespoons of flour with a pinch of salt on a shallow plate and coat both sides of each chicken breast lightly with the flour mixture, shaking off excess.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, place the floured chicken breasts in the hot oil and cook for 5-6 minutes on the first side until golden brown.

Flip the chicken breasts and cook for another 4-5 minutes on the second side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F.

Transfer the cooked chicken to a serving platter. Spoon the warm carrot chutney (from the remaining batch kept on low heat) over the chicken breasts.

Serve the chicken with the hot cooked rice on the side and the reserved 1 cup of carrot chutney in a small bowl for additional servings.