Description
Mango chutney chicken is a fast, flexible weeknight dinner made with crispy chicken thighs and a quick curry-style sauce. Ready in 30 minutes. Perfect to use up all the bits of garlic, onion and ginger and that jar of mango chutney just lounging in the cupboard.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken thighs
- 1 to 2 tablespoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/3 cup cornstarch
- 1/4 cup neutral cooking oil
- For the sauce
- 2 teaspoons of ghee or cooking oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 bay leaves
- 3/4 to 1 cup chicken stock
- 1/4 cup prepared mango chutney (more if you like)
Instructions
- Pound the chicken thighs until evenly thin. Toss with curry powder, salt, and white pepper, then coat lightly in cornstarch. No mallet? No problem. Use a heavy bottomed small pot or pan that’s small enough for you to swing. This is my preferred method, because pans are round and break the meat fibres easily and quickly.
- Heat oil in a wide skillet over medium-high heat. Fry the chicken in batches until golden and cooked through, about three minutes per side. Transfer to a warm plate and discard the oil.
- Return the pan to medium heat and add fresh ghee or oil. Cook onion, garlic, ginger, and bay leaves until soft, glossy, and lightly caramelized. Add chicken stock and mango chutney, stirring to combine. Simmer for about three minutes until slightly reduced.
- Return chicken and any resting juices to the pan. Toss to coat in the sauce. Remove bay leaves.
Serve over rice and finish with fresh green onion, red pepper, or red onion for colour and crunch.
Notes
To finish:
- cooked rice
- naan
- green onion, red bell pepper, or red onion, finely sliced or diced
- cilantro or parsley
