Mango Chutney Curry Chicken
Hey there, all my curry lovers! I have a treat for you. I've had my fair share of curries, from goat to chicken, shrimp, and even chickpeas. But let me tell you, this mango chutney curry is something special! It's got a delightful blend of tang, sweet and savory, with just a hint of spice. And the subtle notes of cinnamon and cardamom? Absolutely divine! I must admit, it exceeded my expectations!
So, if you're someone who enjoys a tasty mix of sweetness, savory goodness, and a touch of spice, then you simply must give this mango chutney curry chicken a go.
And if you're wondering, "What in the world is mango chutney?" - don't worry, let's dive into that.
The concept of chutney originates from the Indian subcontinent, where it is used as a sweet and sour condiment to a meal, made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved.
On the other hand, curry is a staple in many Asian and African cuisines, famous for its distinctive blend of spices. The idea of using mango chutney as a base for curry is game changing. Just take a moment to think about the flavor profile.
I'm unsure how much chicken you have, so I'll provide a base for you to build upon.
1 whole chicken (cut it up into pieces)
4 tablespoons of Green Seasoning (You can make your own by following this recipe) or you can purchase it from your local international market.
1 teaspoon of your favorite chicken seasoning
2 teaspoons of onion, garlic and ginger powder
2/4 cup of mango chutney… Ayesha Curry has a delicious recipe.
4 tablespoons of your favorite curry powder. Use 1 tablespoon to season your chicken)
1 yellow onion
4 whole garlic cloves or many if that’s your jam
3 tablespoons of freshly grated ginger
1 teaspoon each of kosher salt and black pepper
1 large tomato; diced
Fresh cilantro for garnish; if that’s your jam. I know people who hate cilantro
1 cup of chicken stock
1 habanero pepper or 2 if that’s your jam
Also season to your liking.
Cooking Guidance: This is just a guide, make sure you are adding your twist your take. Make this recipe your own.
Do you clean your chicken?! I do. clean your chicken with water, white vinegar or lime. Make sure you remove any visible feathers! Season it with kosher salt, pepper, green seasoning, garlic powder, onion powder, chicken seasoning, ginger powder, curry powder and smoked paprika.
In a heavy-bottomed pan, preferably Dutch oven, add neutral oil ( or an oil with a high smoke point) on medium/high heat. Sear the chicken to brown the skin for texture, you're not fully cooking it, just browning the skin for about 3 minutes each side. Then, remove the chicken and set it aside.
Reduce the heat to medium. Add another tablespoon of oil if needed. Add your curry powder and scrape up any bits from the bottom of the pan with a wooden spoon. Let your curry toast for about a minute to develop a deeper flavor.
Next, add the sliced yellow onions , whole garlic cloves and fresh ginger. Stir to combine and let the curry coat the onions and garlic. Season with salt & pepper.
Add the chicken back into the pan and stir. Add mango chutney, chopped tomatoes, chicken stock, and habanero pepper. Reduce the heat to medium-low and let it braise for about an hour. allow this to cook for 2 hours .
taste and adjust the seasoning if needed. Serve over white rice and garnish with cilantro.
Tag me on IG you make this recipe. Happy Cooking
Until next time.