Mango Chutney Chicken


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I feel like we’ve been inundated with cakes and fruit in our house of late so time for something more savoury to end the week.  

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Today’s recipe is a great speedy mid-week meal though I’m afraid it won’t make up for countless cake slices previously consumed.  Savoury it is; healthy it is not.  A good dose of cream together with some mango chutney make this a delicious Friday night treat though.

This is one of those recipes that have been lurking in a drawer for YEARS waiting to make an appearance.  I’m not usually one to cook with cream and we don’t usually have mango chutney hanging around so it always got put on the back burner.

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But what a shame that turned out to be.  Mango Chutney Chicken is a winner with adults and toddlers alike and is a super easy take on coronation chicken.  It’s sweet, slightly spicy, with a little lemon juice to take the edge off the creaminess.

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It also looks quite pretty I think you’ll agree so can definitely form part of a wonderful dinner party menu…no need to admit quite how easy it is!  Happy weekend everyone!

This time last year: Oops… we were offline for a while!
This time 2 years ago: Rosemary Focaccia
This time 3 years ago: Malt Loaf
This time 4 years ago: Fresh Prawn Rolls

Mango Chutney Chicken

Based on Waitrose Kitchen’s recipe from their June 2012 issue
Serves 4

500g skinless chicken breast fillets
1 large onion, peeled, halved and sliced
1 tablespoon olive oil
5 tablespoons mango chutney
150ml single cream
1 lemon, juice only
4 spring onions, roughly chopped
20g coriander, leaves only roughly chopped
Rice to serve

To make:
  1.  Pre-heat the oven to 200ºc/180ºc fan/400ºf/gas mark 6.  Place a large frying pan or shallow casserole dish and heat the olive oil over a medium-high heat.  Reduce the heat to low and cook the onion slowly until soft, stirring frequently.
  2. Meanwhile, cut the chicken into thin strips.  Once the onions are cooked, increase the heat to medium and cook the chicken for 5 minutes, stirring frequently.
  3. Add the mango chutney and cream, stir well then put into the oven to bake for 15 minutes (transfer to an oven proof dish first if using a frying pan).
  4. Once baked, squeeze over the lemon juice and top with the spring onions and coriander.  Serve immediately with rice.
In advance:

Despite the fact the dish contains cream, it seems to freeze well.  It will also reheat well the next day if you have any leftovers.

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