Mango Chutney Chicken

Mango Chutney Chicken
Photo by James Carrier

Ingredients

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

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...

View full recipe at My Recipes

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