Prep 10 mins
Cook 0 mins
From La Venezia Cafe in Winter Park, Florida, where it's served on a bed of greens and garnished with toasted coconut.
- 4 boneless chicken breasts, cooked and diced
- 1 (17 ounce) jar mango chutney
- 1⁄4 cup raisins
- 1⁄4 cup shredded coconut
- 1⁄2 onion, diced
- 2 tablespoons lemon juice
- 1 pinch salt
- 1 ounce curry powder
- 1⁄2 ounce peanuts, ground in the food processor
- toasted coconut, for garnish
- Mix all ingredients until chicken is fully coated.
Prepared this for my co-workers and served it in croissants. Delicious!! Several asked for the recipe. I had some difficulty finding mango chutney in our town but finally found The Silver Palate's version. Great recipe!!
What a brillant idea! Simply easy, delicious, flexible and yummy in the extreme. I just love it. Slice of large sweet onion (Mayan sweet) and slice of red onion (for the color I love in MarraMamba's photo). Raw peanuts...probably would have more taste with roasted but raw is what I had.... This is a favorite!
extraordinarily easy is right! a fantastically easy but good chicken curry which has ingredients which are the base for any good chicken curry. A keeper. changed to dried cranberries for raisins since i like the color