This is a chicken dish I asked one of my friends to share with me. It is very delicious and very easy (the best part) to make. It’s mildly spicy from the curry powder and sweet from the mango chutney. I encourage you to try it.
Mango Curry Chicken
Chicken breasts cut in pieces (perhaps 4 breasts)
10.5 fluid oz (300ml) heavy cream (double cream)
3/4 of jar of Mango Chutney
1 TB Curry Powder (add as much as you’d like)
Preheat oven to 350 degrees F or 170 degrees C. Mix cream, chutney and curry together in a casserole dish, add the chicken pieces. (Give it a stir)
Bake in oven for 1 hour. Note: I gave it a stir a few times through the hour to scrape the sides. Also, a low oven is so that the cream doesn’t separate. In the end, the top of the mixture should be a nice golden carmelized color and you should be able to smell the sweet mango and curry spices.
Serve with rice (white or brown) and veggies. Enjoy!