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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
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.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, taking care not to burn them.
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.
Pour in the tomato sauce, mango chutney, and chicken broth. Stir well to combine into a smooth sauce.
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.
Once the chicken is done, taste the sauce and adjust seasoning if needed. Sprinkle fresh cilantro leaves over the dish as a garnish.
Serve the chutney chicken hot over cooked basmati rice for a complete meal.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 76.0 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2684 mg | 57% | |
*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.
