– Originally posted June 22, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
As noted previously, I keep trying to make Indian style dishes, despite it never really “clicking” with my taste preferences. I ran across this recipe online and it looked and sounded so great that I knew I needed to try it out.
Curry has never been a mainstay in my household. Not growing up. Not as an adult. I’ll go to it one to two times a year, but it never has become that go-to flavor. Mango had never really been part of my diet until about five years ago. Sure, an occasional slice would make it to my plate, but I never really purchased or cooked with it. Part of that was general availability of the fruit was much more limited than today. Finally I had a recipe for Mango salsa and I have not turned back. While not a major player still in my diet, it is certainly no stranger.
Recent I made Curried Mango Chicken, and while pretty good, still hasn’t made me a convert. However I recognize that billions of others love it, so this is for them!
A decent looking dish.
The mango chutney was found in the “ethnic foods” aisle in my local grocery store.
You can’t go wrong when a recipe has you sautéing onions.
Onions, tomatoes and chicken are so versatile.
The sweet/spicy combo works.
Curried Mango Chicken
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 6 servings | Difficulty:easy
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 pounds skinless, boneless chicken breast meat – cut into bite-size pieces
- 3 tablespoons curry paste
- 1/2 cup mango chutney
- 1 (28 ounce) can diced tomatoes, drained
Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.
Amount Per Serving Calories: 261 | Total Fat: 5.7g | Cholesterol: 91mg Powered by ESHA Nutrient Database