Mango Chutney Chicken

Ingredients

• 2 teaspoons minced fresh ginger
• 4 cups hot cooked white basmati rice
• 1 firm-ripe mango (about 1 lb.), pitted, peeled, and cut into 1/2-inch chunks
• 1 pound boned, skinned chicken thighs, fat-trimmed
• 1 teaspoon curry powder
• 1 tablespoon lemon juice
• ½ cup fat-skimmed chicken broth
• + 2 more ingredients
• • ¼ cup Major Grey chutney
  • Salt

1. 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.2. Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mang...

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