Search form

Donate Today

Recipes

Mango Chutney Chicken

Mango Chutney Chicken with Pilaf
Wendy Lane, Kirkland

Make this if you have an international taste craving. It will provide you a quick passage out of the kitchen to unique flavors.

serves 6 to 8

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1-2 tablespoons curry powder
  • 1/4 cup dry white wine
  • 6 chicken breasts, boneless and skinless
  • 11/2 cups mango chutney, chopped with syrup
  • 2 tablespoons chopped dry-roasted peanuts

Optional Ingredients

  • 2 tablespoons raisins or currants
  • 1 fresh mango, sliced
  • 2 tablespoons chopped chives
  • 2 tablespoons flaked coconut

Preheat oven to 350 degrees. Melt butter in a small saucepan over low heat. Add curry powder and cook for 2 minutes. Add the wine and stir until blended. Remove from heat and set aside.

Place chicken in an oiled baking dish and baste with butter mixture. Cover and bake for 20 minutes. Remove from the oven and spread chutney over the chicken. Add raisins and fresh mango, if using. Cover again and bake another 20 to 30 minutes until no longer pink inside, basting frequently.

Remove chicken to a serving platter. Pour the pan juices into a small saucepan and reduce over medium heat by one-third, about 4 minutes. Pour the sauce over the chicken on the platter, then sprinkle with coconut and peanuts, and chives if using.

Pass any other condiments at the table. Serve over Pilaf.

Pilaf
This is a pilaf recipe that my mom made after an exchange student visited our family, based on the student's description of one of her favorite dishes. I've made it for years. My nieces love it and always ask me to make it, including instructing them on how to make it themselves now.

serves 6 to 8

  • 1 can beef consomme soup
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/2 12-ounce package coiled vermicelli
  • 1/3 cup cracked wheat (also known as bulgur wheat, usually in the bulk section)

In a heavy skillet melt butter. Add broken-up vermicelli and cracked wheat. Cook over medium-high heat, stirring until lightly browned. Add consommé and 1/2 soup can of water to the skillet. Stir. Cover pan and cook 10 minutes, check liquid level, and add another 1/4 to 1/2 can of soup water as needed. Cover again and cook for another 10 to 15 minutes longer until the consistency of rice. Stir and serve!

SUPPORTED BY

There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.