I promised you a follow up recipe using this delicious Indian Mango Chutney. I will be posting a curry in the future using this chutney as well. But today’s dish is succulent Mango Chutney Chicken.
My husband and I loved this chicken…what we got to eat of it, that is. I’ve got to tell to you what happened. I only made four drumsticks – two for me and two for my husband – because I figured my son, who has been going through a picky phase lately, wouldn’t be interested in it. WELL…we sat down to eat dinner (my son had his own “approved” stash) and we got to taste just enough to know how good it was before our toddler looked at the Mango Chutney Chicken and asked for some. I gave him some of the meat to try and he asked for more…and more. He kept eating and eating – faster than I could flake it off the bones! In the end, he ate both of my drumsticks, and one and a half of my husband’s! Todd and I ended up eating something else for dinner and were happy that our little boy went to bed with a very satisfied tummy :)
Prep time is only 5 minutes and the oven does the rest! Just grab the chutney you will have already made (stored in the fridge or frozen), mix together the other sauce ingredients, generously lather the chutney sauce on the chicken pieces, and bake them in the oven. Serve with some basmati rice and a cool cucumber salad made with a yogurt-cumin-lemon sauce.
Use whatever chicken pieces you like. I used drumsticks this time. You can also use boneless chicken breasts. If using bone-in, skin-on chicken, remove the skin.
Score the chicken by cutting a few deep slashes into the meat.
Squeeze some fresh lemon juice over the chicken pieces and let the sit while you prepare the basting sauce.
Add all the basting sauce ingredients in a bowl and stir to thoroughly combine.
Spread half of the sauce over all sides of the chicken and place them in an oven-proof baking dish. Place the chicken in the oven preheated to 350 F and bake, uncovered for 25 minutes. Open the oven and carefully spoon the remaining sauce over the chicken. Continue to bake the chicken for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken pieces, adjust the baking time. The chicken is done when its juices run clear when you cut into the chicken near the bone.
Serve with your choice of sides. Basmati or jasmine rice make a nice accompaniment along with something fresh, like a cool cucumber salad. Mix a bit of cumin, salt, and freshly squeezed lemon juice in with some plain yogurt for a delicious and refreshing sauce for the cucumber salad.
- 8 pieces of chicken, skinned, or 4 small boneless/skinless chicken breasts, or equivalent chicken tenders
- Juice of one lemon
- 4 tablespoons mango chutney (store bought or using The Daring Gourmet's recipe for Indian Mango Chutney)
- 2 teaspoons curry powder
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, softened
- 1 tablespoon white wine
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 350F.
- Score the chicken by cutting a few diagonal lines into each piece of chicken. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.
- In a small bowl, all remaining ingredients and stir to thoroughly combine.
- Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times. The chicken will be done when the juices run clear when the chicken is cut near the bone.
- Serve immediately. Accompaniment recommendations: Basmati or jasmine rice with a cool cucumber salad. For a refreshing cucumber salad sauce, combine some cumin, salt and fresh lemon juice with plain yogurt.
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Ayako A says
Not to stalk you (and your recipes), but I need to compliment how awesome this recipe is. I made this last night, and everybody loved it. One of the main reasons to try this one was your comment about son eating the whole drumsticks. Mine isn’t a fan of meat and used to be borderline anemic. Any way to get him eat meat needs to be checked out. Well, he ate ONE WHOLE DRUMSTICK! This is very rare. Being a slacker I used a store-bought mango chutney, but it was still very good. Served with rice, cauliflower and carrot salad and seaweed soup. Thanks again!
The Daring Gourmet says
That’s terrific, Ayako! Your little guy has excellent taste :) I know, I was surprised how much my toddler ate as well. Must be something about the sweetness of the mango. (Or maybe it’s that little bit of white wine in the recipe, haha!) Thanks so much for your feedback. And I hope you do DO continue to stalk my recipes and let me know what you think!
Susan says
This was yummy! I made it in the crockpot with chicken breasts and then shredded it and served over rice. I will make this again!
The Daring Gourmet says
Yayyyy! That’s awesome, Susan! Sounds like a fantastic way to use it – yummy! Since you’ve already got the crockpot and shredding down, try it next time on hamburger buns for some added variety (see my Pulled Mango Chicken Sandwiches).
Susan says
It’s on my list to make! Those look very yummy! :)
The Daring Gourmet says
Yummy and super easy – a great combination :)
Susan says
it looks like there is mayo (or maybe yogurt?) in the picture of sauce ingredients. Was something omitted?
The Daring Gourmet says
Hi Susan! No, nothing was omitted. What you see in the picture is the Dijon mustard and butter. I hope you’ll give the recipe a try and let me know what you think!
Anonymous says
This was absolutely delicious – some heat, deep flavors, and of course butter topping it all off. Thank you thank you thank you!
The Daring Gourmet says
Wonderful, I’m so happy you enjoyed it! Just today I was debating whether to make this or a chicken curry – in the end decided to pull out my crockpot for an easy chicken curry but saved enough of the mango chutney to make the Mango Chutney Chicken again this week. We love it, too! Thanks for your feedback!
Diana says
I just Googled mango chutney chicken because I thought my boyfriend would like something like this. I’m so glad I came across your blog because this looks fantastic! Thoughts on whether I could leave out or substitute for the curry powder? And secondly, could I use chicken breasts? Thanks!
Kimberly @ The Daring Gourmet says
Thanks so much, Diana, and welcome! This recipe is one of my favorites and I think you’re going to love it! Chicken breasts, absolutely. That’s actually what I use the most for this dish. The curry powder is a really important ingredient in this recipe. Do you simply not have any on hand or do you not like it? There really isn’t an adequate substitute for the curry flavor.
Jeremy says
I made the recipe but it didn’t quite penetrate the chicken. Any advice?
Kimberly @ The Daring Gourmet says
Hi Jeremy, be sure to cover the chicken while you’re cooking it and also cut some slits into the chicken so the sauce can penetrate the inside of the flesh.
przepis nalesniki says
This looks amazing! Can’t wait to try it. Pinning it now!
Kimberly @ The Daring Gourmet says
Thank you, it’s one of our favorites!
Mani says
HI Kim
Great recipes very intresting to try and lots of varitey with authentic touch. Thanks for sharing .
Kimberly @ The Daring Gourmet says
Thanks, Mani, I appreciate that!
Beth says
Sounds and looks delish! Could a person use chicken wings for this recipe?
Kimberly @ The Daring Gourmet says
Hi Beth, absolutely. It’s also marvelous with pork.
Anne Lee says
Good Morning !
I have the chutney in the pot as I type this. Now, I am looking at the chicken recipe. I have one question for you–what type of “curry” powder do you use. I have several types available to me.
I actually have a second question: I sauteed about half the garlic by mistake. Then before the chutney started bubbling I saw the rest of the garlic on the counter top and just through it into the pot. Question: how much difference will it make not to have sautéed some of the garlic first? Thank you
Kimberly @ The Daring Gourmet says
Hi Anne, the sautéed garlic won’t make a difference, so you’re good to go :) I actually make a full range of my own curry powders but a store-bought brand that I’ve liked in the past is the Ship brand (the green tin cans). You can use any curry powder you like for the chicken recipe, pick your favorite.
Bob Mac says
Bob Mac, poor person. Obviously there are many adjustments u could make. I forgot da butter but put on top half way. It’s All good. Go surf!
Angela D Winters says
Hello Love, I have a question, can the chicken be pan seared with the marinade? Also how could I adjust the chutney if I wanted to add pineapples to recipe. I am a little more sweet than more but not overly sweet
Kimberly @ The Daring Gourmet says
Hi Angela, yes, absolutely. For adding pineapple to the chutney, you can adjust the ratio however you like and no other adjustments are necessary. So for example, you can substitute half of the mango for pineapple. Happy cooking!
Jo Ann Dastur says
Loved the flavor of the mango chutney. Can’t wait to try the chicken with the chutney. Am planning on using the mango chutney as a dip for samoas at our next dinner party.
Kimberly @ The Daring Gourmet says
Wonderful, Jo Ann, I’m glad you enjoyed the chutney – happy cooking! :)
David says
Hi,
I really like to sous vide my chicken (around 140 degrees for an hour) and maintain a certain level of juiciness. I’m wondering if you think I could bag all of these things together and cook it sous vide, or if the higher oven temperature is necessary for the non-chicken flavors to blend? Another alternative is to sous vide the chicken separately, then cook the sauce on the stove top and pour over when done. I guess I’m wondering how little/much I can put in the sous vide bag with the chicken, versus having to make the sauce separately??? What do you think?
Kimberly @ The Daring Gourmet says
Hi David, that’s a good question. I haven’t made this via sous vide so I’m not sure to what extent it would impact the flavors. By baking it though you do get some caramelization of the sauce and the sauce also thickens. If you try sous vide let us know how it goes.
Jsd says
My question exactly! I’m also wondering how to make this Sous Vide , did you ever try it or find out how .?
David says
I tried it sous vide and Kimberly is correct; the caramelization that makes this dish so yummy doesn’t occur unless you do this in the oven (the sauce on the cooktop was fine, just not the same as doing it in the oven). Also, scoring the legs really helps to get the sauce in there. The recipe is a little forgiving, so just have a sacrificial piece you can test for doneness and it’ll all work out. :)
Anonymous says
What can I use as a substitute for white wine?
Kimberly @ The Daring Gourmet says
You can simply omit it. Happy cooking!
Jennifer says
I made this today and it tasted great. My husband and son also said it was really delicious. I used boneless chicken cut in small pieces and cook It on the stovetop. I made jasmine rice and serve this on top of the rice. Thanks so much for sharing this recipe.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Jennifer, thanks for the feedback!
Anna Clitus Inchiparampil says
Hey,
I’m very new to cooking so can you tell me how to do it on induction rather then oven? Also, by curry powder, did you mean chicken curry masala powder?
Kimberly @ The Daring Gourmet says
Hi Anna, if you’re oven is on the induction setting (the fans are blowing) then simply reduce the oven temperature down by 25 degrees Fahrenheit. If you have something called “chicken curry masala powder” it sounds like it’s a pre-made mix for that specific dish, but I think that will still work just fine. Otherwise what you’re looking for is simply called “curry powder” or “madras curry powder” (which is spicier. Happy cooking!