Mango Chutney Chicken
From NadineM 8 years agoIngredients
- 1 tbsp. oil (olive will work) shopping list
- 1 tbsp. butter or margarine shopping list
- 2 Medium Onions (cut into bite size pieces) shopping list
- 8 oz. fresh mushrooms (cut into bite size pieces) shopping list
- 3 Medium carrots (peeled and cut into bite size pieces) shopping list
- 3 Medium Potatoes (peeled and cut into bite size pieces) shopping list
- ¼ tsp. black pepper shopping list
- 2 lbs. of boneless, skinless chicken (cut into bite size pieces) shopping list
- 1 (28 oz.) can diced tomatoes shopping list
- 1 tbsp. mild curry paste (such as Patak’s – see notes) shopping list
- 1 tbsp. mango chutney (Patak’s Earl Gray – see notes) shopping list
- Frozen veggies (i.e. corn or peas – optional) shopping list
- Sugar (optional) shopping list
- Sour cream (optional) shopping list
- Grated cheese (optional) shopping list
- Dumplings (optional) shopping list
How to make it
- 1. In a large pot and heat oil and butter on medium high heat. Add Onions and mushrooms and fry for about 2 minutes.
- 2. Add carrots and potatoes and fry any 2 minutes.
- 3. Add chicken and fry until chicken is white on the outside.
- 4. Add diced tomatoes, curry paste and chutney. Mix well together.
- 5. Drop heat and simmer for at least 2 hours if you can go longer it would be better. After about 1 hour add frozen veggies is using. Stir occasionally and taste. Add seasoning i.e. sugar or more of the pataka’s if necessary.
- 6. Serve in a bowl with Sour Cream and shredded cheese if you wish or if you wish you can put dumplings on top. Heat to boiling point add the dumpling mixture on top over with lid then drop the temp back to simmer until cooked about 15 to 20 minutes.
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