Coconut Chicken with Chutney

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Old 23-Jan-2014
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Coconut Chicken with Chutney


For Chutney

• 2 mangos peeled and diced
• 1 onion finely chopped
• 1/2 a cup of water
• 2 tablespoons of brown sugar
• A pinch of curry powder
• 1 tablespoon of freshly squeezed lime juice
• A pinch of black pepper
• Few crushed pieces of fresh ginger
• 1/4 teaspoon of salt

For Chicken

• 1 teaspoon of healthy olive oil
• 2 minced garlic cloves
• 1 bowl of boneless chicken breasts, diced
• 1 cup of light coconut milk
• 2 tablespoons of brown sugar
• A pinch of salt
• 2 teaspoons of red curry paste
• A few drops of thai fish sauce
• 7 to 8 pieces of broccoli florets
• 7 to 8 pieces of cauliflower florets
• 1 tablespoons of chopped green onions for garnishing


To prepare the mango chutney, mix together all the chutney ingredients in a pan over medium heat, and bring to a boil. After five minutes of boiling, reduce the flame and let it simmer for 15 minutes. Make sure you are stir contents occasionally. As soon as all the liquid evaporates and the mixture is good enough for a chutney's consistency, your mango chutney is ready.

In order to prepare the chicken, take a big non-stick pan and let it heat on a high flame. Add oil, garlic and chicken in the pan and sautι it for 5 minutes. Now add brown sugar, salt, red curry paste and thai fish sauce in the pan and cook it through. After sautιing them thoroughly, make sure that the chicken is fully covered with the mixture. Add the coconut milk and simmer the flame.

Now, add all the vegetables and let it cook for 7 to 10 minutes. Make sure you are stirring occasionally and keep on adding water to the dish if and when required. Garnish with green onions and you are good to go!

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