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Mango Chutney Chicken

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When it is the season for oven-baked dishes this recipe for Mango Chutney Chicken pops into my head. It cooks for just over an hour but it comes together easily with only a few ingredients. It is one of those everyday dishes that freezes well and makes two or three meals for us.

The combination of sweet mango chutney and some curry powder will create an aroma of the exotic flavours of India right in your kitchen. There will be plenty of the sauce so I serve this dish with lots of rice and sometimes I make it my coconut rice.

A bowl heaped full of fragrant Thai Jasmine coconut rice.
Thai Jasmine Coconut Rice -photo credit Jim Little

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Organize For Success – The Pantry

Mango chutney isn’t quite a pantry staple but when I think of oven-baked dishes I specifically buy some to make this recipe.

Chutney originated in India and is known as a spicy condiment that can be made of fruits or vegetables. Chutney is cooked with vinegar, spices and sugar and is typically served on the side of many Indian dishes. It can be sweet or hot and should most often be gluten free.

After a little research I found both Patak’s sweet mango chutney and Sharwood’s mango chutney to be gluten free. I appreciate companies who provide helpful information about gluten and food allergens on their product labels and websites. When I’m grocery shopping I support these companies and in my area I can easily find these two brands.

Curry Powder

In North American many people think of curry powder as a spice you buy at the store. However, curry powder is actually a unique combination of spices that varies widely among cultures and regions. It often includes coriander, turmeric, cumin, fenugreek and chile peppers and sometimes has ten or more other spices. Quality does matter but ultimately it is your personal taste that counts. Purchase small amounts of curry powder and don’t be afraid to try different brands. If you belong to a Gourmet Dinner Club plan to purchase ingredients like good quality spices, share them and enjoy the culinary adventure.

This is a recipe adapted from one of the Silver Palate cookbooks that I have been making for many years. When I receive homemade chutney as a gift (usually peach or apricot) I sometimes substitute it for the mango chutney in this recipe.

Let me know in the comments below if you like this Mango Chutney Chicken or if you altered the recipe a bit.

More Oven Baked Dishes

Sticky Apricot Chicken

Gluten Free Sticky Apricot Chicken
Sticky Apricot Chicken -photo credit Jim Little

Cranberry Orange Chicken

A plate of Cranberry Orange Chicken with broccoli on the side.
Cranberry Orange Chicken -photo credit Jim Little

Chicken Cacciatore

Gluten Free Chicken Cacciatore
Chicken Cacciatore -photo credit Jim Little

Leftover Mango Chutney

Make this Spinach Salad with Mango Chutney Dressing

Spinach Salad with Mango Chutney Dressing
Spinach Salad with Mango Chutney Dressing -photo credit Jim Little


1/4 cup butter
4 tsp curry powder
3 Tbsp white wine
1 cup sweet mango chutney
12-16 chicken thighs
GARNISH - chopped green onion and coconut flakes


Preheat oven to 350°F.
Place chicken pieces skin side up in a single layer in a large, glass baking dish.
In a small saucepan melt the butter. Add the curry powder and stir until combined. Cook for 2 minutes.
Pour wine into the butter and stir. Pour mixture evenly over the chicken pieces.
Bake in preheated oven for 30 minutes.
Remove from oven and spoon mango chutney over the chicken.
Return to oven and bake an additional 45 minutes or until golden brown. Half way through the second cooking time spoon the sauce over the chicken pieces.
Serve right from the oven or reduce the sauce as follows.
Transfer chicken to serving dish and pour the sauce into a saucepan. Remove some fat from the top if desired.
Boil sauce for about 5 minutes to reduce slightly. Pour over chicken and serve.
GARNISH - Sprinkle with chopped green onion and coconut flakes.


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