Chutney Chicken Curry
Experience the irresistible fusion of sweet and savory with Chutney Chicken Curry, a vibrant and aromatic dish that’s sure to elevate your weeknight dinners. This quick and easy curry recipe combines tender, bite-sized chicken thighs with the rich, creamy notes of coconut milk and the zesty sweetness of mango or apricot chutney. Infused with bold Indian spices like cumin, coriander, and turmeric, this dish offers a perfectly balanced medley of flavors in just 45 minutes. Garnished with fresh cilantro and served with lime wedges for a burst of freshness, this curry is delicious paired with steamed rice or naan for a comforting, crowd-pleasing meal. Ideal for curry enthusiasts looking for a unique twist, this recipe is as satisfying to make as it is to devour.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 2 tbsp Oil (vegetable or coconut)
- 1 Onion (large, finely chopped)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (fresh, minced)
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder (adjust to taste)
- 0.25 cup Mango or apricot chutney (store-bought or homemade)
- 1 cup Coconut milk (full-fat)
- 0.5 cup Chicken stock
- 1 tsp Salt
- 2 tbsp Fresh cilantro (for garnish, chopped)
- 4 Lime wedges (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat the oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until golden and softened.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the tomato paste, cumin, coriander, turmeric, and chili powder. Cook for 2 minutes, stirring constantly, to toast the spices.
Add the chicken pieces to the pan, stirring to coat in the spice mixture. Cook for 5-7 minutes, until the chicken begins to brown.
Stir in the chutney, coconut milk, and chicken stock. Add salt to taste.
Bring the curry to a gentle simmer, then reduce the heat and let it cook uncovered for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Taste and adjust seasoning if needed. Add a bit more chutney for sweetness or chili powder for spice, as desired.
Garnish with fresh cilantro and serve with lime wedges on the side.
Serve hot with steamed rice, naan, or your preferred side dish.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 46.1 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2702 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.
