Mango Chutney Chicken


1 1/8 pounds skinless chicken thighs remove bones
and trim the fat OR
1 pound chicken meat trimmed
1 teaspoon curry powder
1/4 cup major grey chutney
2 teaspoons minced fresh ginger
1 tablespoon lemon juice
1/2 cup lowfat chicken broth
1 pound mango pit and peel
and cut into 1/2-inch chunks
4 cups hot cooked white basmati rice
fresh cilantro leaves for garnish
lemon wedges for garnish


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 the pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes.
3. With a slotted spoon, transfer chicken to a bowl and keep warm. Boil Sauce, uncovered, over high heat stirring to prevent sticking until reduced to about 1+1/4-cups, 2 to 4 minutes. Pour sauce over chicken.
4. Serve chicken mixture on rice; salt to taste. Garnish dish.
NOTES : Rice bowl with mango chutney chicken and a medley of fresh asparagus, Chinese peapods and red bell pepper squares on the side and voila! A Cozy meal by the fire place. Frozen yogurt with mango and blueberries....




4.0 servings


Tuesday, December 29, 2009 - 10:31pm



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