Mango Chutney Chicken

Mango Chutney Chicken
Photo by James Carrier


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

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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