Mango Chutney Chicken

Mango Chutney Chicken
Photo by James Carrier


  • 1 teaspoon curry powder
  • 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
  • 1 tablespoon lemon juice
  • Salt
  • 1 pound boned, skinned chicken thighs, fat-trimmed
  • + 2 more ingredients
    • ¼ cup Major Grey chutney
    • 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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