Mango Curried Chicken
4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder (I used Madras)
1/2 tsp each ground cumin and salt
1/4 tsp pepper (added dash of cayenne pepper)
2 cups water
1/4 cup mango chutney (I used 3-1/2 tbsp)
1 tbsp tomato paste
optional: toasted coconut to garnish (didn’t use)
Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat: brown chicken all over, about 10 minutes. Transfer to plate.
Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper; cook, stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste. Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until juices run clear when chicken is pierced and rice is tender. Serve garnished with coconut.
Makes 4 servings
Source: Canadian Living’s Best 30 Minutes and Light Notes from Cookbook:
4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder (I used Madras)
1/2 tsp each ground cumin and salt
1/4 tsp pepper (added dash of cayenne pepper)
2 cups water
1/4 cup mango chutney (I used 3-1/2 tbsp)
1 tbsp tomato paste
optional: toasted coconut to garnish (didn’t use)
Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat: brown chicken all over, about 10 minutes. Transfer to plate.
Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper; cook, stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste. Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until juices run clear when chicken is pierced and rice is tender. Serve garnished with coconut.
Makes 4 servings
Source: Canadian Living’s Best 30 Minutes and Light Notes from Cookbook:
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