Mango Chutney Chicken

Name: Mango Chutney Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters hot cooked white basmati rice; 1 teaspoon curry powder; 118 milliliters fat-skimmed chicken broth; 2 teaspoons minced fresh ginger; 1 Tbsp lemon juice; 454 grams firm-ripe mango (about , pitted, peeled, and cut into 1/2-inch chunks; 59 milliliters Major Grey chutney; 4 servings Salt; 454 grams boned, skinned chicken thighs, fat-trimmed

Mango Chutney Chicken might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 761 calories, 14g of protein, and 3g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of lemon juice, fat-skimmed chicken broth, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Broth

Curry Powder

Lemon Juice

Whole Chicken

Chutney

Ginger

Mango

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Slotted Spoon