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.
SOUTH AFRICAN CHUTNEY CHICKEN
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
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
CHUTNEY CHICKEN
A South African chutney recipe. Serve with rice and a green salad if desired. Divine!
Provided by Sharon Plett
Categories World Cuisine Recipes African
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
- Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g
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.
CHUTNEY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
SLOW-COOKER CILANTRO-CHUTNEY CHICKEN
Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
- In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.
CHUTNEY CHICKEN SALAD
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
- In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
- Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.
Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g
More about "chutney chicken recipes"
12 DELICIOUS HOMEMADE CHUTNEYS - ALLRECIPES
From allrecipes.com
Author Carl HansonPublished Oct 2, 2020Estimated Reading Time 4 mins
- Real Indian Mango Chutney. English colonizers brought chutneys from India back to Britain, where they evolved to suit English tastes. English styles are characterized by sweet pickled fruits cooked to the consistency of jam.
- Cranberry, Apple, and Fresh Ginger Chutney. "This piquant chutney is not as sweet as traditional cranberry sauce," says foodelicious. "The bite of the fresh ginger will become more pronounced as the chutney rests.
- Lucy's Tomato and Peach Chutney. "A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive," says Lucy Danylewich.
- Coconut Chutney. "A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive," says Lucy Danylewich.
- Betty's Green Tomato Chutney. "This sweet green tomato chutney is a great way to use up unripened tomatoes," says Sian Kathryn Cross. Chopped green tomatoes and cauliflower combine with onions, sugar, vinegar, and seasonings.
- Spiced Apple Chutney. "These types of fruit chutneys are some of the most flavorful things you'll ever taste," says Chef John, "and perfect condiments for those special occasion holiday dinners.
- Green Apple and Coconut Chutney. A delicious, fresh-tasting, sweet and sour chutney with Greek yogurt, chopped onion, green chile pepper, lemon juice, and ginger.
- Chutney with Mint. A minty chutney with onion, sugar, vinegar, and cayenne pepper. "This aromatic chutney is a wonderful condiment for meats, especially lamb," says sal.
- Spicy Peach Chutney. Peaches and preserved ginger combine with raisins, garlic, onion, chili powder, mustard seed, curry powder, brown sugar and cider vinegar.
- Mango Chutney. Mango goes sweet-and-savory here, with onions, garlic, golden raisins, ginger, vinegar, sugar, and spices like cinnamon, allspice, cloves, nutmeg, and chile peppers "A Hawaiian chutney, excellent with pork or lamb," says Shirley Crowley.
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