Sweet Mango Chutney Chicken Peach Pouches Recipes

Steps:

• Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
• Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Steps:

• Lay a large piece of tin foil over a cookie sheet (the juices from the packets may leak out "goodness").
• Lay 2 pieces of tin foil on top, and place one chicken breast on each.
• Spoon 1 tablespoon Chutney over each breast and rub on each side.
• Put 3-4 peach slices on top of each chicken.
• Fold up the packets fairly snugly and bake at 350 for 20mins.
• Check the chicken and return to oven for 15-20 mins at 450 degrees until internal temp reaches 175 degrees.
• After meal, use leftovers to make a yummy spread!
• put leftover chicken, mayo, cream cheese, and peach juice in food processor and puree. spread onto crackers and place peaches on top to taste! MMMMM! :).

Steps:

• Pre-heat oven to 375 degrees.
• Combine chutney, yogurt, mustard, ginger and flour. Set aside.
• Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
• Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
• Spoon any baking juices over top before serving.

Steps:

• In a nonstick skillet, lightly fry the chicken cubes on canola oil until ready. Careful not to overcook.
• Meanwhile, in a wok, add the mango chutney, and cook until it's slightly reduced, about 3min.
• Slowly add the onion soup mix until your desired taste.
• Add in the cooked chicken, and mix to coat.
• Serve immediately (we have it either over white rice or couscous).
• Variation: Use (unseasoned) chicken thighs, and bake them in the oven with the unreduced mixture of mango chutney and onion soup mix poured on top of the chicken on 375degF for 45-60min. You would need to cover for half the time, and uncover the other half until mixture is brownish and crunchy looking.