Chicken and Mango Chutney Curry


Chicken and Mango Chutney Curry
Category: Main
Style: Australian
Keyword: Chicken, Chicken and Mango, Chicken and Mango Curry, Chicken Curry, Mango
Author: sbaskitchen
  • 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
  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.
  • 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.









One thought on “Chicken and Mango Chutney Curry

  1. Pingback: Sorry, but this is not a pudding! | SBA's Kitchen @ Home

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