Mango Chutney Chicken

Mango Chutney Chicken
Photo by James Carrier


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

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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