If you’ve never tried curry, this curried chicken with apples and mango chutney is a delectable imitation. When purchasing your curry powder be sure to read the labels as there are numerous types that pack varying degrees of heat. I recently changed brands of curry powder without checking the labels and was quite surprised how much stronger my new curry powder was! This Curried Chicken is a perfect mid-week dinner. It takes very little time to prepare this curried chicken and it comes together quickly. If you have leftovers you can spoon the cold chicken mixture onto crisp lettuce leaves for a cool and tasty curried chicken salad lunch.
Curried Chicken with Apples and Mango Chutney
Ingredients:
2 tsp oil
1 ½ pounds boneless chicken breasts cut into 2 inch pieces
½ tsp salt
¼ tsp pepper
1 Granny Smith apple, unpeeled, cored and chopped
1 onion, chopped
1 tsp minced fresh ginger
1 garlic clove, minced
1 Tbsp curry powder
½ cup mango chutney
¼ cup currants
¼ cup chicken broth
¼ cup half and half
1 Tbsp chopped parsley
2 Tbsp slivered almonds
3 cups cooked rice
Directions:
Heat the oil in a large nonstick pan. Add the chicken and sprinkle with the salt and pepper. Sauté until browned, about 6 minutes. Transfer to a plate.
In the same pan add the apple, onion, ginger and garlic. Cook until the apple and onion are tender, about 6 minutes. Stir in the curry powder; cook for another few minutes.
Add the chicken, chutney, currants, broth, half and half and parsley. Bring to a boil then simmer uncovered until the flavors are blended and the sauce thickens slightly, about three minutes. 
Sprinkle with the almonds and serve over rice.
Next time you’re short on time plan to make this delicious chicken curry, you’ll be glad you did. The added bonus is that if you have leftovers you’ll have a lunch to enjoy the next day!
Nancy on the Home Front 
Looks delicious and certainly be something different for me to prepare.
Would you believe that I have never tasted a mango let alone mango chutney. Have no idea what they taste like.
LikeLike
Colleen,
Mango Chutney is wonderful, you can pour it over cream cheese for a delicious appetizer! 🙂
LikeLike
This looks like a wonderful dish! My youngest son had a class in college a couple of years ago called something like “Cultural Food”, as part of his anthropology minor. He had to prepare four dishes during the semester from four different cultures. I helped him make Samosas for the “Indian Food” chapter, and we used chutney (to dip the samosa in) and curry, ginger and garam masala – which was a first for me. It was good! I didn’t know I like Indian Food, and have begun to be a bit more adventurous with my cooking because of this. Thank you for your recipe of curried chicken!
LikeLike
Vickie,
Isn’t it fun to try new food, when I was in high school my mom took a Chinese cooking class and I’ve loved Chinese cooking ever since. Since then I’ve tried so many other cuisines! Such fun! 🙂
LikeLike
Oh this sounds wonderful! Thanks for sharing with us at Funtastic Friday!
LikeLike
I love curry dishes. Thank you so much for linking at #overthemoon! I look forward to seeing what you share every week. Please stop by #WonderfulWednesday or #ThursdayFavoriteThings parties also. Don’t forget to comment your link #’s so I can be sure to visit and you get a chance to be featured! Pinned and shared.
Hugs,
Bev
LikeLike
Yum! i too love me some curry!
#happynow
LikeLike
Great dish and your Mango Chutney sounds delicious. We are always looking for something different. Thanks for sharing at DI&DI.
LikeLike
I’m running behind!! Thanks so much for sharing your recipe on last week’s What’s for Dinner link up!
LikeLike
Always enjoy stopping by your party Helen!
LikeLike
Your Curried Chicken with Apples and Mango Chutney looks so good, we will love it! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen
LikeLike