Chutney Mayonnaise Chicken Recipes

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CHUTNEY MAYONNAISE



Chutney Mayonnaise image

Use this creamy spiced spread on sandwiches or as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 cup light mayonnaise
1/4 cup mango chutney
1 teaspoon curry powder, (preferably Madras)
1 teaspoon freshly squeezed lime juice
1/4 teaspoon coarse salt
Pinch of ground pepper

Steps:

  • In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with salt and pepper. Process until smooth.

CHUTNEY CHICKEN



Chutney Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

12 pieces bone-in skin-on chicken, mix of chicken thighs, legs and quartered breast
2 tablespoons olive or vegetable oil
Salt and pepper
2 tablespoons butter
2 teaspoons cumin seeds
1 1/2 inches ginger, grated
4 cloves garlic, chopped
2 chiles such as red finger, Fresno or jalapeno, seeded and chopped
1 1/2 cups chicken stock
1 cup mango chutney, such as Patek's or Major Grey's
One 14-ounce can diced tomatoes or petite diced tomatoes
1/2 cup unsweetened shredded coconut
1 1/2 cups brown or white long-grain rice
1/2 cup slivered almonds, toasted
1 lime, juiced
1 bunch scallions, thinly sliced on an angle
Chopped fresh cilantro or parsley, for garnish

Steps:

  • Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
  • To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE



Theresa's Chicken Salad with Mango Chutney Mayonnaise image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 1 serving

Number Of Ingredients 14

1 tablespoon diced celery
1 tablespoon mayonnaise
1 tablespoon diced onions
4 ounces roasted chicken breast, cooled and cut to small dice
Salt and freshly ground black pepper
1 croissant
Butter, for slathering
1 ounce Mango Chutney Mayonnaise, recipe follows
2 slices large vine-ripe tomato
1 ounce iceberg lettuce, shaved
Sliced Swiss or Cheddar, optional
1 tablespoon curry mango chutney
1 tablespoon sliced ripe fresh mango, optional
1 tablespoon mayonnaise

Steps:

  • Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use.
  • Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up.
  • Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve.
  • Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use.

CHUTNEY MAYONNAISE CHICKEN



Chutney Mayonnaise Chicken image

I do not usually like using packet or tinned soups in cooking, however had to make an exception as this is truly delicious. Quick and easy to throw together and makes a rich, thick sauce which has a slightly sweetish, slightly spicy flavour dependant on the chutney used.

Provided by Good Looking Cooking

Categories     Whole Chicken

Time 1h15m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 6

1 (1 1/2-2 kg) whole chickens
1 (40 g) packet French onion soup
250 ml boiling water
250 ml fruit chutney
250 ml mayonnaise
salt & pepper

Steps:

  • Rinse chicken,cut into portions and season with salt & pepper.
  • Place into a large ovenproof dish with a lid.
  • Mix the soup with the boiling water.
  • Add the chutney and mayonnaise and mix together.
  • Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
  • No need to preheat the oven.
  • Remove the lid after an hour and bake further until the chicken browns on the top.
  • Serve with rice and vegetables or a salad.
  • Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
  • Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.

Nutrition Facts : Calories 1044.9, Fat 79.2, SaturatedFat 19.9, Cholesterol 289, Sodium 781.1, Carbohydrate 14.9, Fiber 0.1, Sugar 4.1, Protein 65.2

CHICKEN ROASTED WITH SOUR CREAM, LEMON JUICE AND MANGO CHUTNEY



Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney image

Provided by Amanda Hesser

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 whole boneless, skinless chicken breasts, cut in half, 4 ounces each
1/2 cup Hellmann's mayonnaise
1/2 cup sour cream
2 tablespoons Major Grey's mango chutney
1 teaspoon curry powder
Juice of 1 Meyer lemon or 1 regular lemon
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees. Lay the chicken flat in a medium roasting dish (either Pyrex or enamel). In a small bowl, whisk together the mayonnaise and sour cream. Add the chutney and curry powder and whisk until smooth. Add the lemon juice a little at a time and taste as you go. It should taste quite tangy. Stop when it is to your liking.
  • Spoon the sauce evenly over the chicken. Place in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven, season with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 14 grams, TransFat 0 grams

SOUTH AFRICAN CHUTNEY CHICKEN



South African chutney chicken image

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
  • Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium

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