Chutney For Chicken Recipes

CILANTRO CHUTNEY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
• Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
• Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
• Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

SOUTH AFRICAN CHUTNEY CHICKEN

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.

CHUTNEY CHICKEN

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.

CHUTNEY CHICKEN

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.

CHUTNEY CHICKEN SALAD

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.

CHUTNEY GLAZED CHICKEN

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.

GRILLED CHICKEN WITH CHUTNEY

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.

CHUTNEY MAYONNAISE CHICKEN

Steps:

• Rinse chicken,cut into portions and season with salt & pepper.
• Place into a large ovenproof dish with a lid.
• Mix the soup with the boiling water.
• Add the chutney and mayonnaise and mix together.
• Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
• No need to preheat the oven.
• Remove the lid after an hour and bake further until the chicken browns on the top.
• Serve with rice and vegetables or a salad.
• Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
• Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.