James Carrier
Yield
Makes 4 servings

Looking for a way to spice up chicken for a weeknight dinner you won't forget? Try this mango chutney chicken dish served over basmati rice for a tropical twist.

How to Make It

Step 1

Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium-high heat. Turn pieces as needed until lightly browned, about 10 minutes.

Step 2

Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes.

Step 3

With a slotted spoon, transfer chicken to a bowl and keep warm. Boil sauce, uncovered, over high heat, stirring to prevent sticking, until reduced to about 1 1/4 cups, 2 to 4 minutes. Pour sauce over chicken.

Step 4

Serve chicken mixture on rice; add salt to taste.

Ratings & Reviews

Yum1

ElizLutz
January 13, 2018
One of my all time favorites.  It is in my rotation whenever I can get ripe mangos.  I do add a little bit more of the chutney and any extra mango I have on hand.

ElizLutz's Review

Sally
July 10, 2010
One of the few dishes my husband wouldn't eat. I thought it was bland.