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