Chutney Chicken

Transform your dinner routine with this flavorful Chutney Chicken recipe, a harmonious blend of savory spices and the natural sweetness of mango chutney. Tender bone-in, skinless chicken thighs are seared to golden perfection before simmering in a rich, aromatic sauce made with tomato, garlic, ginger, and warm spices like cumin, coriander, and turmeric. The addition of mango chutney gives the dish a delightful sweet-and-tangy twist, balanced by a hint of optional cayenne for those who enjoy a touch of heat. Ready in just 40 minutes, this fuss-free one-pan meal is perfect for busy weeknights and pairs beautifully with a bed of fluffy basmati rice. Topped with fresh cilantro, this vibrant dish is sure to become a family favorite.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skinless)
• 2 tablespoons olive oil
• 1 large, finely chopped yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup plain tomato sauce
• 0.75 cup mango chutney (store-bought or homemade)
• 0.5 cup chicken broth
• 2 tablespoons, chopped fresh cilantro leaves
• 2 cups cooked basmati rice (for serving)

Directions

Step 1

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs on both sides with salt and black pepper. Add them to the skillet and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, taking care not to burn them.

Step 5

Add the ground cumin, ground coriander, turmeric powder, and optional cayenne pepper to the skillet. Stir the spices for about 30 seconds to toast them and release their aroma.

Step 6

Pour in the tomato sauce, mango chutney, and chicken broth. Stir well to combine into a smooth sauce.

Step 7

Return the chicken thighs to the skillet, nestling them into the sauce. Lower the heat to a simmer, cover the skillet, and let the chicken cook for 20-25 minutes, or until fully cooked and tender.

Step 8

Once the chicken is done, taste the sauce and adjust seasoning if needed. Sprinkle fresh cilantro leaves over the dish as a garnish.

Step 9

Serve the chutney chicken hot over cooked basmati rice for a complete meal.

Nutrition Facts

Serving size	(1649.2g)

Amount per serving	% Daily Value*
Calories	2408.0

Total Fat 97.6g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 564mg	0%
Sodium 1333.7mg	0%
Total Carbohydrate 200.5g	0%
Dietary Fiber 10.5g	0%
Total Sugars 76.0g
Protein 177.8g	0%

Vitamin D 30IU	0%
Calcium 272.8mg	0%
Iron 11.7mg	0%
Potassium 2684.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 29.7%

Carbs: 33.5%