Tropical Chicken Curry

Want to shake things up with an easy meal for dinner this week? How about oh so delicious Tropical Chicken Curry smothered with oh so yummy mango chutney?

There are lots of things to love about Tropical Chicken Curry! Of course, number one is that it is delicious! After all, none of the other things really matter if it doesn’t really taste good!  So now that we have established that Tropical Chicken Curry is delicious, let me count the ways you will love it. It’s an easy meal to prepare, it’s nutritious, it’s low-calorie and, best of all, it’s a new way to prepare chicken that your family will love. Tropical Chicken Curry is also one of those dishes that is wonderful for a simple weeknight dinner, but it would also be perfect to serve to company. In addition, it makes a beautiful and colorful presentation and the different and unique curry and mango flavors will have your taste buds jumping for joy!

I first tasted Tropical Chicken Curry at a cooking class taught at Browns Kitchen Store in Tallahassee. Chef Velva Knapp, who hosts the blog Tomatoes on the Vine, prepared this flavorful dish along with Easy Baked Flan and a yummy Marinated Shrimp appetizer. After the first bite, I knew this was a dish I wanted to share with you and Velva graciously gave me permission to this recipe on my blog. I will also be sharing her incredibly easy Easy Baked Flan recipe so be on the lookout for that.

The ingredients for Tropical Chicken Curry include bone-in, chicken legs and thighs with skin (I used all thighs instead), mild curry powder, ground ginger, white pepper, vegetable oil, onion, red bell pepper, and mango chutney. You will also need scallions, lime wedges, and peanuts for garnish. I served the chicken over yellow rice, but you could serve it over white or brown rice, couscous, orzo, really whatever you like.

To prepare Tropical Chicken Curry, gather your ingredients and season both sides of the chicken with curry, ginger, and white pepper. Set aside.

In a large skillet over medium heat, add the vegetable oil and heat. Add onions and half of the bell pepper slices. Saute for 2-3 minutes until the vegetables begin to sweat.

Add chicken skin-side down to the pan, season with additional curry powder, white pepper and salt, if desired.

Cook the chicken about 10-12 minutes, turning once. Spoon the mango chutney over the chicken and turn down the heat to low. Cover and simmer for about 35-45 minutes depending on the size of your chicken pieces.

Serve over cooked white, yellow or brown rice, orzo or another grain of your choice. Garnish with remaining red bell pepper, peanuts and lime wedges. Serve immediately.

Leftovers, if you have them, are delicious the next day!

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Tropical Chicken Curry Recipe

Want to shake things up with an easy meal for dinner this week? How about oh so delicious Tropical Chicken Curry smothered with oh so yummy mango chutney?

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Course

Main Dish

Cuisine

International

Prep Time

10 minutes

Cook Time

45 minutes

Servings

servings MetricUS Imperial

Ingredients

• 8 legs or thighs bone-in, skin on
• 2 tsp mild curry powder
• 1 tsp ground ginger
• 1 tsp white pepper
• 4-5 Tbsp vegetable oil or olive oil
• 1 medium white onion halved and sliced thinly
• 1 medium red bell pepper cut in half and sliced thinly
• 2-9 ounce jars mango chutney
• salt to taste
• scallions lime wedges, and peanuts for garnish

Course Main Dish Cuisine International Prep Time 10 minutes Cook Time 45 minutes Servings servings MetricUS Imperial Ingredients 8 legs or thighs bone-in, skin on 2 tsp mild curry powder 1 tsp ground ginger 1 tsp white pepper 4-5 Tbsp vegetable oil or olive oil 1 medium white onion halved and sliced thinly 1 medium red bell pepper cut in half and sliced thinly 2-9 ounce jars mango chutney salt to taste scallions lime wedges, and peanuts for garnish

Votes: 1 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. Season both sides of the chicken with curry, ginger, and white pepper. Set aside.
2. In a large skillet over medium heat, add the vegetable oil and heat. Add onions and half of the bell pepper slices. Sauté for 2-3 minutes until the vegetables begin to sweat.
3. Add chicken skin-side down to the pan, season with additional curry powder, white pepper and salt, if desired.
4. Cook the chicken about 10-12 minutes, turning once. Spoon the mango chutney over the chicken and turn down the heat to low. Cover and simmer for about 35-45 minutes depending on the size of your chicken pieces.
5. Serve over cooked white, yellow or brown rice, orzo or another grain of your choice. Garnish with remaining red bell pepper slices, peanuts and lime wedges. Serve immediately.

Recipe Notes

Leftovers, if you have them, are delicious the next day!

Nutrition Facts

Tropical Chicken Curry Recipe

Amount Per Serving

Calories 284 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 4g 20%

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 91mg 30%

Sodium 449mg 19%

Potassium 283mg 8%

Total Carbohydrates 7g 2%

Dietary Fiber 1g 4%

Sugars 4g

Protein 26g 52%

Vitamin A 15%

Vitamin C 49%

Calcium 2%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.