Mango Chutney Chicken Recipes
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
MANGO CHUTNEY CHICKEN
Provided by The Daring Gourmet, www.daringgourmet.com
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
- Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.
- Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.
MANGO CHUTNEY CHICKEN
I had some Mango chutney lying in the cupboard and came up with this very delicious sweet sour and slightly spicy dish, ready on the table in about 15min! I had to drag myself away from the table to stop eating. I bet this will work with other chutneys as well - but I don't guarantee that since I haven't personally tried.
Provided by AniSarit
Categories Chicken
Time 15m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- In a nonstick skillet, lightly fry the chicken cubes on canola oil until ready. Careful not to overcook.
- Meanwhile, in a wok, add the mango chutney, and cook until it's slightly reduced, about 3min.
- Slowly add the onion soup mix until your desired taste.
- Add in the cooked chicken, and mix to coat.
- Serve immediately (we have it either over white rice or couscous).
- Variation: Use (unseasoned) chicken thighs, and bake them in the oven with the unreduced mixture of mango chutney and onion soup mix poured on top of the chicken on 375degF for 45-60min. You would need to cover for half the time, and uncover the other half until mixture is brownish and crunchy looking.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
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MANGO-CHUTNEY CHICKEN RECIPE | EATINGWELL
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Category Healthy Chicken & Rice RecipesCalories 433 per servingTotal Time 3 hrs 20 mins
- Place onion wedges in a 3 1/2- or 4-quart slow cooker (see Tip). Remove any visible fat from chicken. Place the chicken in the cooker; sprinkle with pepper. Snip any large pieces of chutney. Combine the chutney, barbecue sauce, and curry powder in a small bowl. Pour over the chicken in the cooker.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Remove the chicken from the cooker. Stir the onions and sauce in the cooker.
- Toss rice with chopped mango and, if desired, scallion. Serve the onion and sauce mixture over the chicken and rice.
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