Mango Chutney Chicken

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14 Apr Mango Chutney Chicken

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Update: If you have a mango allergy, as it turns out some of my readers do, you can substitute papaya, peaches or nectarines. Pineapple will taste lovely but have a slightly firmer texture.

This is mango ginger chutney. A small promotional brochure from the LCBO (Liquor Control Board of Ontario, for my out-of-province friends) arrived with the paper and the recipe caught Andrew’s eye. I have a strict policy against making any recipe printed in a newspaper, but inserts? Well, if it’s from the LCBO, who brings us the drool-inducing Food & Drink magazine, I’m all game. In fact, I feel almost compelled to try their recipes. After all, it’s our tax money at work.

I had some mango in the freezer and all other ingredients on hand, so whipped up a batch. The chutney was easy to make and delicious. But all I could think was, “This would be amazing with chicken.” Not dolloped on chicken, but cooked with chicken.

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Before I knew it, I was making a second batch. With chicken. And cashews.

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I know chutney is usually considered a condiment, but this was so fresh and tangy I had to try a version with chicken cooked right into the chutney.

So I gave it a whirl and created a whole new dish — Mango Chutney Chicken.

The verdict? Andrew loved it. Loved it. So much so I checked to ensure he wasn’t just trying to get good press on my blog. He assured me it was “tip top!” And yes, he really does talk like that.

As for me, I really liked it, too, but wanted to soften the edges a bit with some coconut milk or creme fraiche. I guess it’s that medium-taster versus non-taster issue arising again.

Of course, we were out of coconut milk and I rarely make creme fraiche, so I didn’t actually get to test this last theory. Maybe next time? Plain for him. Coconutty for me.

And for you? A recipe.

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Mango Chutney Chicken
Printable Recipe
Serves 2

Recipe inspired and adapted from the LCBO recipe in the Spring 2009 insert. Original recipe, developed by Lucy Waverman, can be found online here.

Ingredients

  • 2 tbsp vegetable oil
  • 1 whole chicken breast, boneless, skinless and cubed
  • 1 medium onion, chopped
  • 1/4 tsp red pepper flakes
  • 1 clove garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 large mango, peeled and diced (I used 1 cup defrosted mango from my freezer)
  • 2 tbsp white sugar
  • 2 tbsp vinegar, white or apple cider
  • 1 tbsp soy sauce *
  • 1/4 cup cilantro, chopped
  • 2 tbsp lemon juice
  • pepper to taste
  • 1/4 cup cashew pieces

Instructions

  1. Place a shallow pan or wok over medium heat. When pan is hot, add oil and saute the onion and pepper flakes until the onion starts to soften.
  2. Add chicken. Toss chicken continually until almost cooked all the way through, about 5 minutes.
  3. Add garlic and ginger, cooking for about 1 minute.
  4. Add mango and cook until the fruit begins to soften.
  5. Add sugar, vinegar and soy sauce. Cook, stirring occasionally, until the sauce thickens slightly and the chicken is thoroughly cooked.
  6. Remove from heat, stir in half the cilantro and all the lemon juice. Add fresh ground pepper to taste.
  7. Spoon over rice and garnish with remaining cilantro and the cashews.

*Recipe is gluten-free if you use gluten-free soy sauce.

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20 Comments
  • cheryl
    Posted at 11:28h, 14 April Reply

    I bet that chicken is as juicy as it looks. Tip top, indeed. I have a mango allergy, though — do you think there would be any decent substitute? Nectarines, maybe, in the summer? Or jarred peaches before then?

  • cheryl
    Posted at 11:28h, 14 April Reply

    I bet that chicken is as juicy as it looks. Tip top, indeed. I have a mango allergy, though — do you think there would be any decent substitute? Nectarines, maybe, in the summer? Or jarred peaches before then?

  • One of the Woodside Joneses
    Posted at 12:05h, 14 April Reply

    Cheryl, I’m going to try it with pineapple…for the same reason.

    jill

  • One of the Woodside Joneses
    Posted at 12:05h, 14 April Reply

    Cheryl, I’m going to try it with pineapple…for the same reason.

    jill

  • Christie's Corner
    Posted at 12:12h, 14 April Reply

    Apparently, mangoes are part of the poison ivy family, so many people can’t eat it. Who knew the first two commenters would have a mango allergy?

    I pulled out my trusty Food Substitution Bible and you can replace mango with:

    – papaya
    – peaches
    – nectarines

    Pineapple will work but the texture will be crunchier.

  • Christie's Corner
    Posted at 12:12h, 14 April Reply

    Apparently, mangoes are part of the poison ivy family, so many people can’t eat it. Who knew the first two commenters would have a mango allergy?

    I pulled out my trusty Food Substitution Bible and you can replace mango with:

    – papaya
    – peaches
    – nectarines

    Pineapple will work but the texture will be crunchier.

  • Divawrites
    Posted at 12:13h, 14 April Reply

    you keep mango in your freezer? wow…
    this looks really good, though.

  • Divawrites
    Posted at 12:13h, 14 April Reply

    you keep mango in your freezer? wow…
    this looks really good, though.

  • Christie's Corner
    Posted at 12:16h, 14 April Reply

    Diva, I get frozen mangoes from MacMillans. Quite affordable when you want a treat. It’s great for lassis. Must try it in ice cream this summer…

  • Christie's Corner
    Posted at 12:16h, 14 April Reply

    Diva, I get frozen mangoes from MacMillans. Quite affordable when you want a treat. It’s great for lassis. Must try it in ice cream this summer…

  • danamccauley
    Posted at 19:08h, 14 April Reply

    THis looks and sounds delish! I love mango chutney and use it on roasted chicken all the time. I think I’d find it ‘tip top’, too.

    BTW: Alfonso Mangos are now in Toronto so if you can get them, try to use them in this recipe. They are so wonderful!

    http://whatsonmyplate.wordpress.com/2009/04/06/what-i-bought-today-alphonso-mangoes

  • One of the Woodside Joneses
    Posted at 21:03h, 14 April Reply

    Thanks Charmian. Dinner was a hit. I did use the pineapple — and tossed in some red peppers too. My 10yr old pronounced it: “sweet yum yum”.

    jill

    p.s. I will try this with peaches in the summer.

  • Olga
    Posted at 22:20h, 14 April Reply

    This looks really good! Mango is my favorite fruit :) And I love cashews.

  • Christie's Corner
    Posted at 23:05h, 14 April Reply

    Dana, thanks for the heads up about the mangoes. You make me want to live in Toronto!!

    Jill, you tried it?! That was fast. I love the idea of the red peppers. Thanks so much for taking the time to report on your success. Good to know the pineapple worked as a suitable substitute.

    Olga, I adore mangoes too. And cashews are such a natural match. No other nuts would do.

  • Kevin
    Posted at 21:10h, 16 April Reply

    This sounds like a great way to enjoy mango chutney. I like that the chicken is cooked right in.

  • Christie's Corner
    Posted at 10:27h, 17 April Reply

    Kevin, the chicken picks up a depth of flavour you don’t get from using chutney on the side. Plus, it cooked up so quickly — gotta love that.

  • Elyse
    Posted at 19:10h, 18 April Reply

    Mmm, this chutney sounds totally fabulous. And I just love the cashews with the chicken. HOw delicious!

  • jodi (bloomingwriter)
    Posted at 08:07h, 19 April Reply

    This looks delicious! I happen to adore mangoes in any way, shape or form, so I’m going to be making this sooner rather than later. Maybe even today, if I can find a decent mango.
    Plus i’m making curried lentil soup to take with me back to Liverpool as part of my week’s ‘cooking’. Just thought you’d like to know that. :-)It’ll soon be time for fiddleheads, too.

  • Christie's Corner
    Posted at 22:29h, 19 April Reply

    Elyse, chicken and cashews just seem like a perfect match, don’t they? Funny how beef doesn’t scream for cashews.

    Jodi, I know you like chicken recipes and am glad mango meets with your approval. Good on you for doing a week’s cooking. Let me know when the fiddle heads have sprung. I still remember that lovely chilled shrimp and fiddlehead salad you served me. It was ALMOST to pretty to eat.

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