Gluten Free Mango Chutney Chicken is one of those sweet, sticky oven-baked dishes that everyone loves. A sprinkling of green onion and coconut are the perfect complement to finish it off. This dish cooks for just over an hour, but it comes together easily with only a few ingredients.
I typically serve this with plain steamed rice and a green vegetable. If I have some leftover coconut milk from another recipe I'll make coconut rice. For an unusual green salad I'd serve Spinach with Mango Chutney Dressing.
Ingredients
The combination of sweet mango chutney and curry powder creates an aroma of exotic flavours right in your kitchen. If you like sauce the way I do, there's plenty of it to cover your rice.
- Butter - For this recipe you want butter to create a rich sauce.
- Curry powder - Curry powder is a combination of spices that varies widely among cultures and regions. It often includes coriander, turmeric, cumin, fenugreek and chile peppers and sometimes has ten or more spices. Quality does matter but ultimately it is your personal taste that counts.
- White wine - Some people would argue there's no such thing as leftover wine but I'd open a bottle to make this recipe.
- Sweet mango chutney - Of course you need to check the label but both Patak's sweet mango chutney and Sharwood's mango chutney have been reliably available and gluten free for years. I like to support companies who provide easy to find information about gluten and food allergens on their product labels and websites.
- Chicken thighs - The way food is packaged and sold changes over time. I find chicken thighs the easiest to make portions for the freezer. I would substitute chicken filets and skewer the meat if I wanted to make this fancy. Adjust the cooking time accordingly.
- Green onion & coconut - I list these as optional in the recipe card but they do bring all the flavours together. If you have them on hand, don't skip them.
See recipe card for exact amounts.
Substitutions
Sweet mango chutney - You usually have the choice between sweet or hot when you see mango chutney at the grocery store. If you like it hot, substitute.
White wine - Substitute chicken stock in you don't want wine.
Coconut flakes - This final touch does make the dish so use shredded coconut from your baking supply if you have it.
Green onion - I think of this as a warm weather dish but if it's early spring or late fall I'll substitute chives right from my garden.
Storage
This dish freezes well, without the garnishes. Portion it into the sizes you'll want to use. I always make a single portion for those nights when I'm on my own.
Top Tip: The Gift of Food
There is always a time when a friend needs support and this is a nice dish to give someone. It can be tucked into the freezer and will be greatly appreciated. Don't forget to include the garnishes on the side.
If you need more of these oven-baked recipes with a sweet sauce try my Sticky Apricot Chicken, Cranberry Orange Chicken or Chicken Porto.
Gluten Free Mango Chutney Chicken
Ingredients
- ¼ cup butter
- 4 teaspoon curry powder
- 3 tablespoon white wine
- 1 cup sweet mango chutney
- 12 chicken thighs
GARNISH
- 1 green onion chopped
- 2-3 tablespoon coconut flakes
Instructions
- Preheat oven to 350°F.
- Place chicken pieces skin side up in a single layer in a large, glass baking dish.
MAKE CURRY BUTTER
- In a small saucepan melt butter. Add curry powder and stir until combined. Cook for 2 minutes.
- Pour wine into the butter and stir. Pour mixture evenly over the chicken pieces.
- Bake in preheated oven for 30 minutes.
- Remove and spoon mango chutney over the chicken.
- Return to oven and bake an additional 45 minutes or until golden brown. Proceed to plate and garnish or complete the next step.
Optional: Skim fat off
- Transfer chicken to serving dish and pour sauce back into the saucepan. Carefully spoon some fat off the top and boil for 5 minutes to reduce slightly. Pour over chicken, garnish and serve.
GARNISH
- Sprinkle with green onion and coconut. Serve.
Notes
Nutrition
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Justin Little
Such an easy dish! I love making this during the colder months
Cinde Little
I'm glad you like it Justin, thanks for letting me know. Sometimes I forget to top it with the coconut and green onion (or I don't have any) but if you have it, it's a game changer! If you've got leftover mango chutney check out this recipe for Spinach Salad with Mango Chutney Dressing.