zoom Mango chicken

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mango chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mango chicken

    • Total time: 40 minutes

    Serves: 4

    Ingredients

    1 tbsp oil
    800g pack essential Waitrose British Chicken Thighs, skinned
    1 tbsp medium curry powder
    150g mango chutney
    250g basmati rice
    150g frozen sweetcorn
    ½ x 28g pack coriander, chopped 

    Method

    1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan, toss the chicken in the curry powder and fry for 4-5 minutes to brown.

    2. Add the mango chutney and 80ml water and bring to the boil. Transfer to a medium roasting tin and roast for 25-30 minutes or until the chicken is cooked through with no pink meat.

    3. Meanwhile, cook the rice in boiling water for 10-12 minutes, adding the sweetcorn for the last 2 minutes. Drain, season and toss in the coriander.

    4. Serve the rice with the chicken and pour over the juices from the pan. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary