Mango Chutney Chicken Curry
 
Prep time
Cook time
Total time
 
This curry dish is a perfect blend of sweet and spicy and is great for leftovers. Serve on top of white rice.
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 3 Tbsp canola oil, divided
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup potato, peeled and cubed
  • 1 cup carrots, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup onion, chopped
  • 1 Tbsp curry powder
  • 4 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup mango chutney (the 12-oz. Patak's jar I bought had just enough)
  • 1 cup half-and-half
Instructions
  1. In a large skillet, heat 1 Tbsp oil over medium-high heat. Brown chicken on all sides and remove to bowl.
  2. In same skillet, heat 1 Tbsp oil and saute potatoes and carrots until slightly tender. Remove from pan.
  3. In same skillet, heat 1 Tbsp oil and saute bell pepper and onion until onions are golden, about 3 minutes.
  4. Return chicken, potatoes, and carrots to pan and add curry powder, garlic, salt, and pepper, tossing to coat. Cook 1–2 minutes longer.
  5. Stir in chutney and cream. Bring to a boil. Reduce heat and simmer, uncovered, 4–6 minutes or until chicken is no longer pink, stirring occasionally.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/mango-chutney-chicken-curry/