Go Back
–+ servings
A close up of Mango Chutney Chicken sprinkled with chopped green onion and coconut flakes.

Mango Chutney Chicken

Everyone needs a handful of easy, oven-baked recipes like this Mango Chutney Chicken. It cooks for just over an hour but comes together easily, can be doubled and freezes well. You could make three dinners if do it right!
Print Pin
Course: Main Course
Cuisine: East Indian
Keyword: mango chutney chicken
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 6 people
Author: Cinde Little

Ingredients

  • ¼ cup butter
  • 4 teaspoon curry powder
  • 3 tablespoon white wine
  • 1 cup sweet mango chutney
  • 12 chicken thighs

GARNISH

  • chopped green onion and 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 from oven and spoon mango chutney over the chicken.
  • Return to oven and bake an additional 45 minutes or until golden brown. Half way through this second cooking time spoon the sauce over the chicken.

GARNISH

  • Sprinkle chicken with chopped green onion and coconut flakes and serve.

Extra Step for Company

  • If desired, transfer chicken to serving dish and pour sauce into a saucepan. Carefully spoon some fat off the top and boil for 5 minutes to reduce slightly. Pour over chicken, garnish and serve.