Curried Chutney-Glazed Cornish Hens
Curried Chutney-Glazed Cornish Hens might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 649 calories, 49g of protein, and 40g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of mango chutney, curry powder, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry.
Remove skin; trim excess fat. Split hens in half lengthwise.
Place hen halves, meaty sides up, on a foil-lined jelly-roll pan coated with cooking spray.
Combine chutney, lemon juice, and curry powder in a small saucepan; bring to a boil over medium-low heat.
Brush half of glaze evenly over hen halves.
Bake at 475 for 27 to 30 minutes or until done, basting with remaining glaze after 15 minutes.
Note: Get the butcher to halve the Cornish hens while they're frozen, or once they're thawed, use kitchen shears to cut the hens in half.