Chicken Curry With Mango Chutney

Total Time
20mins
Prep 0 mins
Cook 20 mins

This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.

Ingredients Nutrition

Directions

  1. Heat oil in skillet, & brown chicken in oil.
  2. Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
  3. Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
  4. Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
  5. Stir in mincemeat & heavy cream.
  6. Serve over rice & drizzle with chutney.
  7. Garnish with cilantro.
Most Helpful

Very flavourfull curry! Loved the mince meat in it.

rosslare August 11, 2011

What a lovely dish Syd. We really enjoyed this unique curry. What a great blending of flavors. I never would have thought that the mincemeat would work so well, Kudos on an excellent recipe. Thanks so much for sharing another Winner!

Baby Kato May 15, 2009

This was outstanding! So quick, so simple, and so delicious! The flavours all came together perfectly, and it was finished off with the fresh cilantro! I had to use fruit chutney in place of the mincemeat, but that was my olny alteration. Thanks for a great recipe! [Made for PRMR]

Sara 76 January 31, 2009