Chicken

Sorry, but this is not a pudding!

/ sbaskitchen / 8 Comments

For many years now, I have been cooking  and packaging special Christmas hampers for our family in Queensland.  These hampers are our Christmas gift to them, something from our kitchen to theirs on Christmas day.  The hampers are generally made up of various sauces, pickles, jams etc that have been prepared during the year, and then there’s a cooking frenzy just before they are sent off, where Christmas cakes and puddings are made, batches of biscuits are baked, and if there’s time a big batch of crunchy granola.  This year I also popped in a little recipe for them to try, using my Mango and Kiwi Fruit Chutney. Continue reading →

Chicken and Mango Chutney Curry

 

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Chicken and Mango Chutney Curry
Category: Main
Style: Australian
Keyword: Chicken, Chicken and Mango, Chicken and Mango Curry, Chicken Curry, Mango
Author: sbaskitchen
Ingredients
  • 400 g chicken breast (2 small)
  • 30 g butter
  • 1/2 onion, thinly sliced
  • 1 teaspoon curry powder
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons Mango & Kiwi Fruit Chutney
  • 1 tablespoon soy sauce
  • 1 lime, juiced and zested
Instructions
  1. Preheat oven to 190˚C (fan).

  2. Melt the butter in a small saucepan and add the onion, curry powder, ginger, chutney, soy sauce and lime juice and zest.

  3. Stir over low heat until onion has softened a little.

  4. Place the chicken in a greased, shallow, ovenproof dish.

  5. Pour the sauce over the chicken and bake uncovered, for approx 25 minutes, or until chicken is cooked through.

  6. Serve with steamed rice and/or steamed vegetables.
Notes
  • Cooking time will vary a little depending on the thickness of the chicken.
  • Try replacing the chicken with pork fillet.
  • I make an oriental flavoured pickled veg that I drain and stir through steamed rice to serve with this dish.
  • I've recently cooked this as a vegetarian dish by partially roasting small pieces of pumpkin and then adding in some cooked chick peas and raw cauliflower.  I then covered it with the cooked mango chutney, onion and spice mixture before baking for 25 minutes, it was delicious.

 

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With many thanks and kindness,
Julie.