Chutney Chicken Recipes

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CHUTNEY CHICKEN

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories     World Cuisine Recipes     African

Yield 6

Number Of Ingredients 3



Chutney Chicken image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

SOUTH AFRICAN CHUTNEY CHICKEN

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9



South African chutney chicken image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
  • Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to serve

CHUTNEY CHICKEN CURRY

A quick and easy skillet dish that is tasty and low-fat too! We enjoyed it served over brown rice. From 501 Delicious Heart Healthy Recipes.

Provided by DDW7976

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Chutney Chicken Curry image

Steps:

  • Heat margarine in a large skillet over med. high heat until melted.
  • Add onion and cook 3 minutes or until tender, stirring often.
  • Stir in curry powder; cooke stirring constantly for 1 minute.
  • Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes.
  • Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done.
  • Serve over rice.

Nutrition Facts : Calories 379.3, Fat 4.9, SaturatedFat 1, Cholesterol 54.5, Sodium 259.1, Carbohydrate 60.4, Fiber 3.4, Sugar 10.3, Protein 23.7

2 teaspoons margarine or 2 teaspoons butter
1 cup chopped onion
2 teaspoons curry powder
1 (14 1/2 ounce) can crushed tomatoes, undrained, fire roasted if you can find them
1/3 cup mango chutney
3 tablespoons white wine vinegar
2 tablespoons honey
3/4 lb boneless skinless chicken breast, cut into 1-inch pieces
3 cups hot cooked rice (without salt or fat)

CHUTNEY CHICKEN

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17



Chutney Chicken image

Steps:

  • Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
  • To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

12 pieces bone-in skin-on chicken, mix of chicken thighs, legs and quartered breast
2 tablespoons olive or vegetable oil
Salt and pepper
2 tablespoons butter
2 teaspoons cumin seeds
1 1/2 inches ginger, grated
4 cloves garlic, chopped
2 chiles such as red finger, Fresno or jalapeno, seeded and chopped
1 1/2 cups chicken stock
1 cup mango chutney, such as Patek's or Major Grey's
One 14-ounce can diced tomatoes or petite diced tomatoes
1/2 cup unsweetened shredded coconut
1 1/2 cups brown or white long-grain rice
1/2 cup slivered almonds, toasted
1 lime, juiced
1 bunch scallions, thinly sliced on an angle
Chopped fresh cilantro or parsley, for garnish

CHUTNEY CHICKEN SALAD

This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8



Chutney Chicken Salad image

Steps:

  • Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
  • In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
  • Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.

Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g

4 bone-in skin-on chicken breasts
Coarse salt and ground pepper
1/3 cup sour cream
3 tablespoons mayonnaise
3 tablespoons Major Grey's chutney
1 tablespoon honey mustard
2 scallions, thinly sliced
1/2 cup raisins

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI

The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.

Provided by Rhoda Boone

Categories     Kid-Friendly     Chicken     Mango     Carrot     Zucchini     Dinner 1-2-3     Small Plates     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 18



Mango-Chutney Chicken with Roasted Carrots And Zucchini image

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F.
  • Option 1: "Plain" but seasoned
  • If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
  • Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
  • Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
  • Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

Option 1: "Plain" but seasoned
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons oil, divided
1 1/2 teaspoons kosher salt, divided
5-6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)
2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces
Option 2: Add a little more flavor
1/2 teaspoon freshly ground black pepper, divded
1/2 cup mild or medium-heat mango chutney
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Option 3: Take it next level
1/2 cup plain full- or low-fat Greek yogurt
1 1/2 teaspoons fresh orange juice
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
3 tablespoons finely chopped cilantro or parsley leaves
3 tablespoons finely chopped roasted, salted cashews

GRILLED CHICKEN WITH CHUTNEY

My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18



Grilled Chicken with Chutney image

Steps:

  • For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.

Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

3 medium plums, chopped
2/3 cup sugar
1/2 cup white wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons dried cranberries
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 cups chopped peeled peaches
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 teaspoon minced seeded jalapeno pepper
6 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons olive oil
1 tablespoon Tex-Mex chili seasoning mix
Red leaf lettuce
Additional chopped jalapenos, optional

CHUTNEY-GLAZED CHICKEN

I like to garnish these grilled chicken breasts with fresh chives. They make a really delicious meal when serve with a tossed salad and dinner rolls. -Angie Ridgway of Fairfield, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5



Chutney-Glazed Chicken image

Steps:

  • In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken meaty side down over drip pan and grill, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°, basting occasionally with chutney mixture.,

Nutrition Facts : Calories 243 calories, Fat 5g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 220mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges

1/2 cup mango chutney
2 tablespoons sherry or apple juice
2 tablespoons Dijon mustard
1 teaspoon curry powder
6 bone-in chicken breast halves (8 ounces each), skin removed

CHUTNEY GLAZED CHICKEN

A different and tasty way to serve chicken! I got this recipe from my sister, who got it from a local paper. Serving size below is varied - depends on your appetite!

Provided by MsKittyKat

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Chutney Glazed Chicken image

Steps:

  • Remove skin from chicken.
  • Mix flour with the G Washington Golden and garlic powder (set aside 1 tablespoon flour mixture).
  • Coat chicken with flour and brown in butter.
  • Place chicken in a baking pan.
  • Stir reserved flour into the butter in the skillet.
  • Slowly add water and stir over low heat until slightly thickened.
  • Add chutney and stir until blended.
  • Pour sauce over chicken.
  • Cover with foil and bake at 325 degrees for 45 minutes.
  • Remove cover and bake for 15 more minutes.
  • Serve with rice or egg noodles.

3 large chicken breasts or 6 chicken thighs
4 tablespoons flour
3 packages george washington golden seasoning chicken broth, powder (if unable to find, any powdered chicken broth will do)
1 -2 teaspoon garlic powder (optional)
1/2 cup butter, melted
1 cup water
1/2 cup mango chutney

CHICKEN WITH PLUM CHUTNEY

Our Indian-tinged chutney enlivens simple chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10



Chicken with Plum Chutney image

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
  • Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
  • Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Nutrition Facts : Calories 421 g, Fat 9 g, Fiber 2 g, Protein 47 g

4 (6 to 8 ounces each) boneless skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
1/3 cup packed light-brown sugar
2 tablespoons cider vinegar
3/4 teaspoon curry powder
1/4 teaspoon ground ginger

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