Scroll down for the Curried Mango Chutney Chicken recipe.
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A lot has happened since my big move:
I settled into a new apartment.
Set up my new kitchen (the most important room in the house, obviously).
Bought my very first new car (which I treat like a newborn baby).
Explored my new neighborhood.
Celebrated my 22nd birthday. I stuffed my face like mad with a delicious meal (thanks Trav) and a massive piece of carrot cake (Thanks Justine for treating and helping – without you I probably would have died from a food coma).
(Yeah, I know you want in on that.)
I started a new job…and I can watch the sunset over the Hollywood sign like THIS every evening from my office:
Oh, look! This piece of paradise is within walking distance from me:
Needless to say, as an east coast girl, none of this feels like real life. It still has not hit me that I actually live here and that I can call this beautiful place home. (Don’t worry M&D, home will always be home 🙂 )
My new kitchen is exponentially better than my college kitchen. There is fantastic lighting, enough counter space for more than one cutting board (this is huge), and no more mice! Oh, and the oven here actually stays on one temperature for more than five minutes at a time. Big steps, people.
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Now onto the recipe that you’re here for!
This Curried Mango Chutney Chicken recipe is SO delicious. The natural sweetness from fresh mango balances out the savory curry flavor in the chutney.
When the chicken and broccoli are tossed with the mango chutney, you’ll want to scarf everything down in one bite. I serve this dish brown rice to soak up the yummy sauce.
Leftovers are great the next day so feel free to double the recipe so you have lunch for the next couple of days.
This Mango Chutney Chicken is a delicious meal that the whole family will love! Serve it with broccoli and brown rice for a well-rounded, nutritious meal.
- 2 cups diced peeled ripe mango (about one large)
- 1 cup yellow onion, finely chopped
- 1/2 cup water
- 2 Tablespoons brown sugar or coconut sugar
- 1 Tablespoon curry powder
- 1 Tablespoon lime juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh ginger, minced
- 1/4 teaspoon salt
- 1 teaspoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1/2 cup light coconut milk
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 to 2 teaspoons Thai fish sauce*
- 4 cups broccoli florets
- Brown rice for serving
Combine the chutney ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally. As the mango begins to soften, break down any larger pieces with your spoon. The chutney is done cooking when most of the liquid evaporates and the mixture is thick. Turn off the heat and cover with a lid to keep warm.
To make the chicken, heat the olive oil in a large nonstick pan over medium-high heat. Add the chicken and brown on all sides for 5 minutes. Add the garlic and sauté for 30 seconds.
Next, add the coconut milk, sugar, salt, and Thai fish sauce, and stir everything together. Bring to a simmer. Add the broccoli and cover the pan, cooking for about 5-6 minutes or until the broccoli is crisp-tender. Stir the chutney into the chicken/broccoli mixture and toss well to combine. Serve immediately over brown rice.
*If you don’t have Thai fish sauce, whisk together 1 teaspoon soy sauce with one squeeze of fresh lime juice to substitute
Recipe adapted from: Cooking Light
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