Mango Chutney Chicken

Mango Chutney Chicken, mc2creativeliving.com

Mango Chutney Chicken

I really love this mango chutney chicken! Sweet and spicy is my favourite combo, and of course, as you all know, chicken is my favourite protein! This recipe calls for 4 chicken breasts, but since we are only 2 people here, I only used 2 chicken breasts and half of the mango chutney.

Mango Chutney Chicken, mc2creativeliving.com


I put the remaining mango chutney in a sterilized jar and it went into a water bath preserving it. I probably could have just stored it in the refrigerator (as I know it won’t be long before I will be eating it). This mango chutney will be good at room temperature to garnish grilled chicken or even my turkey meatloaf. (see the recipe here)

Mango Chutney Chicken, mc2creativeliving.com

Making salsa, chutney and jam is so much fun, I wish I had the space to store tons of them. I can really see myself spending my cold winter days in the kitchen with huge pots of salsa and chutney, simmering, waiting to be savoured all year long.

Mango Chutney Chicken, mc2creativeliving.com

Homemade canning also makes awesome gifts for Christmas. I did that years ago for my friends, offering baskets full of homemade jarred tomato sauce, chutney, salsa and jam, along with a few tins of freshly baked cookies. Nothings beats home cooking that’ s for sure!

Mango Chutney Chicken, mc2creativeliving.com

Mango Chutney Chicken
 
Author:
Cuisine: Main Dish
Prep time:
Cook time:
Total time:
 
Ingredients
  • FOR THE MANGO CHUTNEY:
  • 2 mangos (peeled, pitted and cut in cubes)
  • 1 small onion (diced)
  • 1 clove of garlic (minced)
  • 2 tbsp of olive oil
  • The juice of one lemon
  • 4 tbsp of apple cider vinegar
  • 4 tbsp of honey
  • 1 tsp of fresh grated ginger
  • 1 tsp of chilli powder
  • 1/2 tsp of cumin
  • 1/2 tsp of crushed chilli peppers
  • A pinch of salt
  • Black pepper to taste
  • FOR THE CHICKEN:
  • 4 chicken breasts (cut in cubes)
  • 2 tbsp of olive oil
  • 1 onion (diced)
  • 2 cloves of garlic (minced)
  • 1 branch of rosemary
  • 1 tbsp of honey
  • Salt and pepper to taste
Directions
  1. FOR THE MANGO CHUTNEY:
  2. In a pot, heat up the olive oil.
  3. Add in the onion and garlic and cook for 5 minutes.
  4. Add in the mango and cook for another 5 minutes stirring constantly.
  5. Add in the remaining ingredients.
  6. Bring to a gentle boil, cover and simmer for 25 minutes.
  7. FOR THE CHICKEN:
  8. In a pan, heat up the olive oil.
  9. Add in the onion, garlic and the rosemary branch.
  10. Cook for 5 minutes.
  11. Add in the chicken cubes and brown on each side (about 5 minutes).
  12. Add in the honey, salt and pepper to taste and continue cooking until the chicken is fully cooked (about 5 minutes).
  13. Mix in the mango chutney.
  14. Serve over a bed of white rice.

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