Best 20 Chutney Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with the tantalizing flavors of chutney chicken, an explosion of sweet, savory, and tangy goodness that will leave you craving for more. With its origins in the vibrant and diverse culinary landscape of India, chutney chicken has emerged as a beloved dish, relished for its harmonious blend of aromatic spices, luscious chutneys, and tender chicken. Get ready to embark on a culinary adventure as we delve into the art of creating this delectable dish, providing you with a comprehensive guide to select the finest ingredients, master the techniques of marination, and unlock the secrets of achieving the perfect balance of flavors in every bite. So, let's dive right in and discover the best recipe for cooking chutney chicken that will surely become a staple in your culinary repertoire.

Let's cook with our recipes!

MANGO CHUTNEY CHICKEN CURRY



Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

Steps:

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  • In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  • For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  • Serve the chicken with the dipping sauce.

CHUTNEY CHICKEN



Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories     World Cuisine Recipes     African

Yield 6

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

CHICKEN SALAD WITH MANGO CHUTNEY



Chicken Salad with Mango Chutney image

This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.

Provided by simone stevin

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon chopped fresh rosemary
3 skinless, boneless chicken thighs
½ apple, chopped
¼ cup chopped celery
2 tablespoons chopped red onion
5 tablespoons mayonnaise
2 tablespoons Major Grey mango chutney
½ lime, juiced
1 teaspoon hot curry powder
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
  • Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 8.2 g, Cholesterol 58.1 mg, Fat 19.5 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 3.6 g, Sodium 149.7 mg, Sugar 5.4 g

CHUTNEY CHICKEN



Chutney Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

12 pieces bone-in skin-on chicken, mix of chicken thighs, legs and quartered breast
2 tablespoons olive or vegetable oil
Salt and pepper
2 tablespoons butter
2 teaspoons cumin seeds
1 1/2 inches ginger, grated
4 cloves garlic, chopped
2 chiles such as red finger, Fresno or jalapeno, seeded and chopped
1 1/2 cups chicken stock
1 cup mango chutney, such as Patek's or Major Grey's
One 14-ounce can diced tomatoes or petite diced tomatoes
1/2 cup unsweetened shredded coconut
1 1/2 cups brown or white long-grain rice
1/2 cup slivered almonds, toasted
1 lime, juiced
1 bunch scallions, thinly sliced on an angle
Chopped fresh cilantro or parsley, for garnish

Steps:

  • Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
  • To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

CURRIED CHICKEN CHUTNEY SALAD



Curried Chicken Chutney Salad image

A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!

Provided by Gingerbee

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

4 skinless chicken breasts
1/2 cup chicken broth
1/2 cup chutney
1 granny smith apple (diced)
1/2 cup walnuts (chopped)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry powder
1 tablespoon fresh lemon juice
1/4 cup scallion (chopped)
salt and black pepper

Steps:

  • Cook chicken breasts in chicken broth on stovetop until tender.
  • Remove chicken from broth, cool and cut into cubes.
  • In a large bowl, mix all the ingredients together.
  • Chill and serve.

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES



Braised Chicken Thighs with Apples, Bacon Chutney, and Roasted Red Potatoes image

This was a recipe I thought of while trying to figure out what to do with some apples that were getting too ripe. I love this recipe and I hope you do too!

Provided by Coach Doc

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h52m

Yield 4

Number Of Ingredients 11

1 cup red wine vinegar
1 cup brown sugar
½ pound bacon, cut into 1/4-inch pieces, or more to taste
6 dashes liquid smoke flavoring, or to taste
4 red potatoes, quartered
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 Red Delicious apples - peeled, cored, and chopped
4 cloves garlic, minced
4 skinless, boneless chicken thighs
¼ cup water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
  • Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
  • Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
  • Bake in the preheated oven until tender, about 20 minutes.
  • Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  • Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

Nutrition Facts : Calories 785.2 calories, Carbohydrate 107.7 g, Cholesterol 89 mg, Fat 27.3 g, Fiber 6.2 g, Protein 30.5 g, SaturatedFat 6.3 g, Sodium 553.7 mg, Sugar 66.3 g

SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY



Slow-Cooker Mango Chutney Chicken Curry image

This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 4

Number Of Ingredients 12

4 bone-in chicken breast halves (about 3 lb), skin removed
1 can (15 oz) garbanzo beans, drained, rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup fresh sugar snap peas
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (9 oz) mango chutney
4 cups hot cooked rice or couscous

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Serve chicken and vegetables over rice.

Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE



Baked Chicken Breasts With Mango Chutney Sauce image

Adapted from a Light Cooking Recipe. It's very simple, I serve with a green vegetable and basmati rice. Could easily be a dump chicken recipe although I havent tried.

Provided by abloom69

Categories     Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

3/4 cup mango chutney
3/4 cup plain yogurt (2% or 1% is)
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh ginger, minced
1 1/2 tablespoons all-purpose flour
12 boneless skinless chicken breasts

Steps:

  • Pre-heat oven to 375 degrees.
  • Combine chutney, yogurt, mustard, ginger and flour. Set aside.
  • Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
  • Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
  • Spoon any baking juices over top before serving.

CHUTNEY CHICKEN SALAD



Chutney Chicken Salad image

A quick and easy fruit and curry chicken salad. . . Other items may be added as desired, e.g., raisins, pineapple, coconut, nuts of your choice, green onion, etc.

Provided by Sarah

Categories     Salad

Time 15m

Yield 9

Number Of Ingredients 7

½ cup mayonnaise
½ cup chutney
1 teaspoon curry powder
2 teaspoons lime zest
¼ cup fresh lime juice
½ teaspoon salt
4 cups diced, cooked chicken breast meat

Steps:

  • In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 7.1 g, Cholesterol 51.3 mg, Fat 14.4 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 2.8 g, Sodium 240.4 mg, Sugar 5.6 g

GRILLED CHICKEN WITH CHUTNEY



Grilled Chicken with Chutney image

My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

3 medium plums, chopped
2/3 cup sugar
1/2 cup white wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons dried cranberries
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 cups chopped peeled peaches
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 teaspoon minced seeded jalapeno pepper
6 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons olive oil
1 tablespoon Tex-Mex chili seasoning mix
Red leaf lettuce
Additional chopped jalapenos, optional

Steps:

  • For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.

Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CURRY & MANGO CHUTNEY CHICKEN WINGS



Curry & Mango Chutney Chicken Wings image

We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 13

1/4 cup plain Greek yogurt
1/4 cup mango chutney
2 tablespoons curry paste
2 tablespoons lemon juice
2 garlic cloves, minced
12 chicken wings (about 3 pounds), wing tips removed if desired
SAUCE:
3/4 cup plain Greek yogurt
1/2 cup finely chopped peeled English cucumber
3 tablespoons minced fresh cilantro
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.

Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 207mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein.

CHICKEN CURRY WITH MANGO CHUTNEY



Chicken Curry With Mango Chutney image

This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.

Provided by Sydney Mike

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 lbs chicken breasts, cubed
1 medium onion, minced
1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 tablespoon curry paste
1/2 cup chicken stock
1 tomatoes, diced
salt, to taste
pepper, to taste
1/3 cup mincemeat
1/3 cup heavy cream
1 (9 ounce) jar mango chutney
1 bunch fresh cilantro, chopped (optional)

Steps:

  • Heat oil in skillet, & brown chicken in oil.
  • Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
  • Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
  • Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
  • Stir in mincemeat & heavy cream.
  • Serve over rice & drizzle with chutney.
  • Garnish with cilantro.

CHICKEN & CHUTNEY SALAD



Chicken & Chutney Salad image

I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.-Michelle Sichak, Meridian, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

1 carton (6 ounces) plain yogurt
1/4 cup light coconut milk
1-1/2 teaspoons curry powder
2 cups cubed cooked chicken
2 cups green grapes, halved
6 green onions, chopped
1/2 cup dried cranberries
1/3 cup mango chutney
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 208mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

CHICKEN SALAD SANDWICHES WITH MANGO CHUTNEY



Chicken Salad Sandwiches With Mango Chutney image

This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child's lunch box.

Provided by Melissa Clark

Categories     easy, lunch, quick, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 8

1/2 rotisserie chicken, meat picked and shredded (about 2 cups)
1/2 cup Greek-style yogurt
1/3 cup mango chutney, big pieces chopped
3 inner celery stalks, with leaves, finely chopped (about 1/3 cup)
2 scallions, finely chopped
Fresh lemon juice, to taste
Salt and pepper, to taste
8 slices whole-grain bread

Steps:

  • In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. Taste and adjust seasonings, if necessary.
  • Divide salad among four slices of bread; top with remaining slices.

CHICKEN WITH PLUM CHUTNEY



Chicken with Plum Chutney image

Our Indian-tinged chutney enlivens simple chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

4 (6 to 8 ounces each) boneless skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
1/3 cup packed light-brown sugar
2 tablespoons cider vinegar
3/4 teaspoon curry powder
1/4 teaspoon ground ginger

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
  • Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
  • Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Nutrition Facts : Calories 421 g, Fat 9 g, Fiber 2 g, Protein 47 g

CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY



Chicken Fried Pork Chops with Chunky Pear Chutney image

Provided by Sunny Anderson

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Vegetable shortening, for frying
8 pork chops, bone-in, 1/2-inch thick
Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon pepper
2 eggs
1 tablespoon water
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
1/2 cup cornstarch
Chunky Pear Chutney, recipe follows
2 tablespoons butter
3 Bartlett pears, peeled and cored, cut into 1-inch pieces
1/2 cup cider vinegar
1/2 cup raw cane sugar
1/2 cup golden raisins
1 jalapeno pepper, minced
1 (1-inch) piece fresh ginger, minced
1/2 tablespoon pink peppercorns
1/2 teaspoon smoked paprika
1/2 teaspoon hot paprika
1/2 teaspoon allspice
Salt

Steps:

  • Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
  • While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
  • In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.

GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY



Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney image

Provided by Chris Schlesinger

Categories     Food Processor     Chicken     Fruit     Herb     Mustard     Onion     Pepper     Freeze/Chill     Marinate     Sauté     Backyard BBQ     Tailgating

Yield Makes 6 (main course) servings

Number Of Ingredients 29

For chicken
6 tablespoons olive oil
5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
2 scallions, green and white parts, chopped (about 3 tablespoons)
1/4 cup dried thyme
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
For chutney
2 tablespoons vegetable oil
1 small red onion, thinly sliced
1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
1/2 cup cider vinegar
2 tablespoons (packed) brown sugar
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For Scotch bonnet sauce:
7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
1/3 cup yellow deli mustard, such as French's
1/3 cup freshly squeezed orange juice (from about 1 orange)
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon (packed) brown sugar
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Make chutney:
  • In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
  • Make Scotch bonnet sauce:
  • In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
  • Cook chicken
  • Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
  • Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.

CASABLANCA CHUTNEY CHICKEN



Casablanca Chutney Chicken image

If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 4 servings.

Number Of Ingredients 21

1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14-1/2 ounces) chicken broth
1/3 cup finely chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped carrot
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup golden raisins
2 tablespoons orange marmalade
1 tablespoon mustard seed
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
1 tablespoon lemon juice
4 tablespoons chopped pistachios
Cooked pearl (Israeli) couscous, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 567mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 6g fiber), Protein 26g protein.

CHICKEN CHUTNEY SANDWICHES WITH CURRY



Chicken Chutney Sandwiches with Curry image

This simple, tasty sandwich combines the great textures of whipped cream cheese, chicken, and chutney. Use smaller croissants to turn this into an appetizer, larger ones for a nice brunch! Enjoy!

Provided by Elizabeth

Categories     World Cuisine Recipes     Asian     Indian

Time 15m

Yield 6

Number Of Ingredients 5

1 roasted chicken, bones and skin removed, meat shredded
¾ cup cranberry and apple chutney
¼ cup whipped cream cheese
2 teaspoons curry powder
6 croissants, split

Steps:

  • Stir together the chicken, chutney, cream cheese, and curry powder. Spread onto the split croissants and serve.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 40.3 g, Cholesterol 109.3 mg, Fat 20 g, Fiber 2.5 g, Protein 26.9 g, SaturatedFat 9.5 g, Sodium 526.5 mg, Sugar 18.7 g

Tips:

  • Choose the right chicken: Boneless, skinless chicken breasts or thighs are good options for this recipe.
  • Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use a flavorful one.
  • Cook the chicken properly: Cook the chicken until it is cooked through but still juicy. Overcooked chicken will be dry and tough.
  • Make the chutney ahead of time: The chutney can be made up to 2 weeks ahead of time and stored in the refrigerator.
  • Serve the chicken with rice or naan: Rice or naan are both good options for serving chutney chicken.

Conclusion:

Chutney chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful marinade and tangy chutney, this dish is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give chutney chicken a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #dietary     #meat     #4-hours-or-less

Related Topics