Want to shake things up with an easy meal for dinner this week? How about this oh so delicious Tropical Mango Chutney Chicken Curry recipe for starters? Enjoy!
There are lots of things to love about this mango chutney chicken curry recipe! 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 this mango chutney chicken curry recipe 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. Mango Chutney 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 Mango Chutney 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.
If you like easy to prepare and delicious chicken recipes, you might also like these posts: Chicken with Mushroom and Herb Sauce, Bacon Mushroom and Thyme Chicken, and Healthy Chicken Cauliflower Skillet.
The ingredients for Tropical Mango Chutney 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.
How to make Tropical Mango Chutney Chicken Curry!
To prepare Tropical Mango Chutney 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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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings | 8 servings |
- 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
Ingredients
|
- 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. Sauté 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 slices, peanuts and lime wedges. Serve immediately.
Leftovers, if you have them, are delicious the next day!
Sharon, this is my favorite entertaining “go to” dish. I am so happy that you enjoyed the dish enough to want to share it with your readers. Makes my day! Love the photographs too!
Always,
Velva
That IS low calorie! I love any dish that is easy and good enough for company. The colors are beautiful too. And I happen to have a jar of chutney I bought a while ago for a recipe and haven’t used since!
Thanks so much Karen!
Thanks so much for stopping by and linking this to First Monday Favorites. I do love a good curry and this one sounds delightful.
It also looks like we’re in the same neck of the woods, I love going into Brown’s Kitchen and I get carried away there sometimes, well, most of the time. sigh.
Hi Sid,
Wow, so nice to meet a fellow blogger who lives in the same neck of the woods. I don’t know if you have ever been to any of Velva’s classes, but she is hosting one this Wednesday if you are interested! Thanks so much for letting me link up to your Link Up Monday!
Sharon
I could totally see me eating a plate of this…all right…so maybe two plates. I can totally see why it’s your First Monday Favorite!
Absolutely beautiful.
Thanks Lauren!