Mango Chutney Chicken With Roasted Carrots And Zucchini Recipes

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F.
• Option 1: "Plain" but seasoned
• If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
• Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
• Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
• Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

CARROTS WITH MANGO CHUTNEY

Steps:

• Cook carrots until tender crisp.
• Drain well.
• Reduce heat and add butter, ginger and orange juice concentrate.
• Cook 2 - 3 minutes.
• Add chutney and cook until very hot.
• Season.
• P.S. These are not too sweet, but I am sure sugar could be added to suit personal tastes.

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE

Steps:

• Pre-heat oven to 375 degrees.
• Combine chutney, yogurt, mustard, ginger and flour. Set aside.
• Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
• Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
• Spoon any baking juices over top before serving.

MANGO CHUTNEY CHICKEN CURRY

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.