Curry Mango Chutney Chicken

This Curry Mango Chutney Chicken recipe is a delightful fusion of Trinidad and Tobago flavors, combining the aromatic spices of curry with the sweet and tangy taste of mango chutney.

Curry Mango Chutney Chicken

Ingredients

  • 4 chicken breasts, skinless and boneless
  • 2 tablespoons curry powder
  • 1 cup mango chutney
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Season the chicken breasts with curry powder, salt, and pepper.
  2. In a large skillet, heat the vegetable oil over medium heat.
  3. Add the seasoned chicken breasts and cook until browned on both sides, about 5 minutes per side.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, sauté the onion, garlic, and ginger until fragrant.
  6. Stir in the mango chutney and chicken broth, then return the chicken to the skillet.
  7. Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
  8. Serve the Curry Mango Chutney Chicken hot, with steamed rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large skillet Cooking spoon Knife Cutting board

Tools

Stovetop Measuring spoons Measuring cup

Serving suggestions

Serving suggestions: Enjoy with a side of coconut rice and a refreshing cucumber salad.

Tips & tricks

Tip: Adjust the amount of curry powder and mango chutney to suit your taste preferences.

Cost

$15