Mango Chutney Chicken Curry

Need a gluten free main course? Mango Chutney Chicken Curry could be a tremendous recipe to try. One serving contains 325 calories, 25g of protein, and 10g of fat. This recipe serves 4. For $1.59 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A few people made this recipe, and 72 would say it hit the spot. Head to the store and pick up skinless boneless chicken breasts, half n half cream, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Taste of Home. It is a reasonably priced recipe for fans of Indian food. Overall, this recipe earns a good spoonacular score of 59%. Try Chicken Curry With Mango Chutney, Curry and Mango Chutney Dip, and The Secret Ingredient (Mango Chutney): Sweet-Hot Chutney-Grilled Chicken for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook 1-2 minutes longer or until aromatic. Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink, stirring occasionally. Yield: 4 servings. Originally published as Mango Chutney Chicken Curry in Simple & Delicious Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook 1-2 minutes longer or until aromatic.

2. Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink, stirring occasionally.

Nutrition Information:

covered percent of daily need