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Mango Chutney Chicken

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Although winter has not officially arrived it is the season for oven-baked dishes at my house. This recipe for Mango Chutney Chicken cooks in the oven for over an hour but it comes together easily and contains only a few ingredients. It is one of those everyday dishes that freezes well and makes two meals for us. It is also one of those recipes that can be served as part of a multi-course Indian meal for entertaining; you may want to keep that in mind.

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Chutney for Mango Chutney Chicken

Sweet mango chutney is the main ingredient and some curry powder brings the exotic flavours of India right into your kitchen. 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 as a condiment to any Indian dish. It is a staple in my pantry. There is plenty of the sweet and tangy sauce so be sure to serve this chicken with lots of steaming hot rice.  When I have leftover coconut milk in my fridge, I serve this chicken with coconut rice.

I found both Patak’s brand and Sharwoods Green Label brand mango chutneys to be gluten free. I appreciate it when companies provide information about gluten and food allergens on their product labels and their websites. Although web forums are helpful to confirm if an ingredient contains gluten I like to support brands that clearly post this information on their websites. These are the two I see at the grocery stores I frequent.

Curry Powder in Your Pantry

And a word on curry powder. In North American many people think of curry powder as a spice you buy at the store. However, curry powder is a unique combination of spices that varies widely among cultures and regions. It often includes coriander, turmeric, cumin, fenugreek and chile peppers but may have ten or more other spices. Quality does matter but your personal taste is important. When buying curry powder buy only a small amount and don’t be afraid to try different brands. If you belong to a Gourmet Dinner Club you could purchase good quality spices and share them among the group. Make it a part of the adventure of trying new foods.

This is a recipe from one of the Silver Palate cookbooks that I have been making for many years. Sometimes I make it with a homemade chutney (peach or apricot) that I receive as a gift. Let me know in the comments below if you like this Mango Chutney Chicken or if you changed it to your liking.



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 shredded/flaked coconut


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 in the wine and stir. Pour curry-butter mixture evenly over the chicken pieces.
Place in preheated oven and bake for 30 minutes.
Remove dish from oven and spread the mango chutney over top of the chicken.
Return to the oven and bake for an additional 45 minutes or until golden brown. Check half way through the second cooking time and spoon the sauce over the chicken pieces.
*Remove chicken to a serving dish.
Pour the sauce into a saucepan. Use a gravy ladle to remove some of the fat from the top of the sauce and discard it.
Boil the sauce for 3-5 minutes to reduce slightly. Pour over the chicken.
Sprinkle with chopped green onion and coconut. Serve.


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