Mango Chutney Chicken

Mango Chutney Chicken
James Carrier
Yields Makes 4 servings
Looking for a way to spice up chicken for a weeknight dinner you won't forget? Try this mango chutney chicken dish served over basmati rice for a tropical twist.

Ingredients

 1 pound boned, skinned chicken thighs, fat-trimmed
 1 teaspoon curry powder
 1/4 cup Major Grey chutney
 2 teaspoons minced fresh ginger
 1 tablespoon lemon juice
 1/2 cup fat-skimmed chicken broth
 1 firm-ripe mango (about 1 lb.), pitted, peeled, and cut into 1/2-inch chunks
 4 cups hot cooked white basmati rice
  Salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 564Calories from Fat 10
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.2g6%
Cholesterol 94mg32%
Sodium 320mg14%
Total Carbohydrate 100g34%
Dietary Fiber 2g8%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium-high heat. Turn pieces as needed until lightly browned, about 10 minutes.

Step 2
2

Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes.

Step 3
3

With a slotted spoon, transfer chicken to a bowl and keep warm. Boil sauce, uncovered, over high heat, stirring to prevent sticking, until reduced to about 1 1/4 cups, 2 to 4 minutes. Pour sauce over chicken.

Step 4
4

Serve chicken mixture on rice; add salt to taste.

Ingredients

 1 pound boned, skinned chicken thighs, fat-trimmed
 1 teaspoon curry powder
 1/4 cup Major Grey chutney
 2 teaspoons minced fresh ginger
 1 tablespoon lemon juice
 1/2 cup fat-skimmed chicken broth
 1 firm-ripe mango (about 1 lb.), pitted, peeled, and cut into 1/2-inch chunks
 4 cups hot cooked white basmati rice
  Salt

Directions

Step 1
1

Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium-high heat. Turn pieces as needed until lightly browned, about 10 minutes.

Step 2
2

Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes.

Step 3
3

With a slotted spoon, transfer chicken to a bowl and keep warm. Boil sauce, uncovered, over high heat, stirring to prevent sticking, until reduced to about 1 1/4 cups, 2 to 4 minutes. Pour sauce over chicken.

Step 4
4

Serve chicken mixture on rice; add salt to taste.

Mango Chutney Chicken
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