Curried Chutney-Glazed Cornish Hens

Yield: 4 servings (serving size: 1 hen half )
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 4.1g
  • Saturated fat: 1.1g
  • Protein: 24.5g
  • Carbohydrate: 15.6g
  • Cholesterol: 111mg
  • Iron: 1.3mg
  • Sodium: 417mg
  • Calories from fat: 18%
  • Fiber: 0.2g
  • Calcium: 18mg


  • 2 (1 1/4-pound) Cornish hens
  • Cooking spray
  • 1/3 cup mango chutney
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon curry powder


  1. Preheat oven to 475°.
  2. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, on a foil-lined jelly-roll pan coated with cooking spray.
  3. Combine chutney, lemon juice, and curry powder in a small saucepan; bring to a boil over medium-low heat. Remove from heat. Brush half of glaze evenly over hen halves.
  4. Bake at 475° for 27 to 30 minutes or until done, basting with remaining glaze after 15 minutes.
  5. Note: Get the butcher to halve the Cornish hens while they're frozen, or once they're thawed, use kitchen shears to cut the hens in half.
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