Mango Chutney Chicken

4 Servings
100% would make this recipe for Mango Chutney Chicken again.

Garnish with cilantro leaves, if desired.

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Mango Chutney Chicken Ingredients

1 pound Chicken breast, skinless boneless	1 tablespoon Lemon Juice
1 teaspoon Curry powder	1/2 cup Chicken broth
1/4 cup Major Grey chutney	1 Mango pitted, peeled, cut into 1/2" chunks
2 teaspoons Fresh ginger minced	1 1/2 cups Basmati rice hot cooked

Instructions for Mango Chutney Chicken

1. Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium-high heat. Turn pieces as needed until lightly browned, about 7 minutes.

2. Add curry powder to pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice and chicken broth. Scatter mango over chicken. Cover, reduce heat and simmer, stirring occasionally, until chicken is tender when pierced, about 20 minutes.

3. Serve chicken mixture on rice; add salt or soy sauce to taste.

Main Ingredient: ChickenCuisine: Indian