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Home » Mango Chutney Chicken

Mango Chutney Chicken

March 8, 2013

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Mango Chutney Chicken edited 2

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.

Mango Chutney Chicken prep 1

Score the chicken by cutting a few deep slashes into the meat.

Mango Chutney Chicken prep 2

Squeeze some fresh lemon juice over the chicken pieces and let the sit while you prepare the basting sauce.

Mango Chutney Chicken prep 3

Add all the basting sauce ingredients in a bowl and stir to thoroughly combine.

Mango Chutney Chicken prep 4_edited

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.

Mango Chutney Chicken prep 5 Mango Chutney Chicken prep 6

mango chutney chicken recipe dijon mustard easy fast dinner entree main dish

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.

Mango Chutney Chicken

The Daring Gourmet, www.daringgourmet.com
Print Recipe
5 from 2 votes
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Cuisine Indian
Servings 4

Ingredients
  

  • 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
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • 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.
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

Mango Chutney Chicken 2

Mango Chutney Chicken 1 final

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Filed Under: Affiliate, All Recipes, America, Asia, By Country or Region, Chicken, Disclosure, Food, Gluten Free, India, Main Dishes, North America Tagged With: baked, chicken, cuisine, food, fruit, gluten free, India, main course, mango, mango chutney, mustard, oven baked, poultry, recipe, sauce, tropical, wine

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38 Responses

  1. naleśniki przepis says

    February 1, 2021 at 3:53 pm

    looks great, thank you for sharing

    Reply
  2. Anna Clitus Inchiparampil says

    July 30, 2019 at 8:05 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 31, 2019 at 9:27 am

      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!

      Reply
  3. Jennifer says

    June 24, 2018 at 6:56 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 24, 2018 at 8:12 pm

      I’m so happy to hear that, Jennifer, thanks for the feedback!

      Reply
  4. Anonymous says

    May 18, 2018 at 4:30 am

    What can I use as a substitute for white wine?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 18, 2018 at 9:42 am

      You can simply omit it. Happy cooking!

      Reply
  5. David says

    February 6, 2018 at 9:24 am

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 6, 2018 at 9:38 am

      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.

      Reply
    • Jsd says

      August 21, 2018 at 3:48 pm

      My question exactly! I’m also wondering how to make this Sous Vide , did you ever try it or find out how .?

      Reply
      • David says

        May 19, 2019 at 10:04 am

        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. :)

        Reply
  6. Jo Ann Dastur says

    July 25, 2017 at 7:05 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 25, 2017 at 8:39 pm

      Wonderful, Jo Ann, I’m glad you enjoyed the chutney – happy cooking! :)

      Reply
  7. Angela D Winters says

    June 21, 2017 at 12:26 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      June 21, 2017 at 12:34 pm

      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!

      Reply
  8. Bob Mac says

    May 20, 2017 at 2:39 pm

    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!

    Reply
  9. Anne Lee says

    April 18, 2017 at 9:29 am

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      April 18, 2017 at 4:26 pm

      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.

      Reply
  10. Beth says

    October 14, 2016 at 11:33 am

    Sounds and looks delish! Could a person use chicken wings for this recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2016 at 4:31 pm

      Hi Beth, absolutely. It’s also marvelous with pork.

      Reply
  11. Mani says

    December 8, 2015 at 4:44 pm

    HI Kim

    Great recipes very intresting to try and lots of varitey with authentic touch. Thanks for sharing .

    Reply
    • Kimberly @ The Daring Gourmet says

      December 8, 2015 at 4:45 pm

      Thanks, Mani, I appreciate that!

      Reply
  12. przepis nalesniki says

    December 4, 2015 at 3:18 pm

    This looks amazing! Can’t wait to try it. Pinning it now!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 4, 2015 at 4:17 pm

      Thank you, it’s one of our favorites!

      Reply
  13. Jeremy says

    September 30, 2015 at 11:50 pm

    I made the recipe but it didn’t quite penetrate the chicken. Any advice?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 1, 2015 at 8:09 am

      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.

      Reply
  14. Diana says

    January 5, 2015 at 4:37 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 5, 2015 at 7:44 pm

      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.

      Reply
  15. Anonymous says

    May 4, 2014 at 2:12 pm

    This was absolutely delicious – some heat, deep flavors, and of course butter topping it all off. Thank you thank you thank you!

    Reply
    • The Daring Gourmet says

      May 4, 2014 at 4:03 pm

      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!

      Reply
  16. Susan says

    June 25, 2013 at 8:42 am

    it looks like there is mayo (or maybe yogurt?) in the picture of sauce ingredients. Was something omitted?

    Reply
    • The Daring Gourmet says

      June 25, 2013 at 9:15 am

      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!

      Reply
  17. Susan says

    May 6, 2013 at 7:04 pm

    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!

    Reply
    • The Daring Gourmet says

      May 6, 2013 at 8:22 pm

      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).

      Reply
      • Susan says

        May 19, 2013 at 3:09 pm

        It’s on my list to make! Those look very yummy! :)

        Reply
        • The Daring Gourmet says

          May 19, 2013 at 6:36 pm

          Yummy and super easy – a great combination :)

          Reply
  18. Ayako A says

    March 25, 2013 at 7:40 am

    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!

    Reply
    • The Daring Gourmet says

      March 25, 2013 at 7:55 am

      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!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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