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!