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Mango Chicken Chutney
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Description
Okay, so it’s actually Mango Chutney Chicken, but back when my Mom originally served it, we wee children didn’t get the difference, and the name stuck. It’s wonderfully delicious served with rice (plain or saffron) and some sort of yummy green vegetable.
Ingredients
- 2 Tablespoons Curry Powder
- 6 Tablespoons Butter, Salted Or Unsalted Doesn't Matter
- ¼ cups Dry White Wine
- 2 whole Frying Chickens, Quartered
- 1-½ cup Mango Chutney With Syrup
- 2 Tablespoons Shredded Coconut
- 1 Tablespoon Snipped Fresh Chives
Preparation
Heat your oven to 350 degrees.
Cook the curry in the butter (melted) for 2-3 minutes. Stir in the wine, and set aside.
Arrange the chicken pieces in a casserole dish so that they don’t touch, skin side up. Baste the chicken with the curry butter.
Bake for 30 minutes, then remove from oven.
Spread the chutney over the chicken pieces so that they are completely covered. Slather the chutney all over the chicken.
Bake for another 30 minutes, basting frequently.
When cooked through, remove the chicken from the baking dish. Put it on a platter you can cover with foil and put back in the still warm but turned-off oven to stay hot.
Pour all the reserved liquid from the baking dish into a saucepan and boil it down into a thicker sauce.
Pour the sauce over the chicken and top it with the coconut and chives. Serve with rice.
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