Friday, 23 March 2018

Chicken Breasts in a Curried Chutney Sauce

What a tasty way to use the last half cup of peach chutney in the jar! Paired with the spice of curry powder, this sauce was on the sweeter side, with a lot of spice from the curry powder and chutney. I added some dried apricots for their chewy texture, and used up half an onion as well.

On a plate, combine:

1 tablespoon olive oil
2 teaspoons curry powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Cut into cubes:

2 boneless, skinless chicken breasts

Add the chicken to the curry-oil mixture and turn to coat all sides of the chicken.

Using a small amount of olive oil, sear the chicken in a hot pan.

Remove the chicken and set aside. Keep the pan for making the sauce.

In the same pan, using a small amount of olive oil if needed, cook until soft and slightly coloured:

1/2 medium onion, sliced


1 teaspoon curry powder

Cook, stirring for a minute.

Stir in:

1/2 cup chutney


1/2 cup chicken stock

Bring to a boil, and turn down to a simmer.


8 - 10 dried apricots, sliced

Add the seared chicken back to the pan. Cover and simmer until the chicken is fully cooked.

Uncover, taste and adjust seasoning.

Stir in:

2 green onions, sliced

Serve the chicken on a bed of basmati rice and green peas.

  • This was an easy dish to put together, taking only as long as it took to cook the rice.
  • The chicken breasts can be left whole and baked or simmered in the sauce.
  • Other meat options include chicken drumsticks or thighs; firm white fish; pork tenderloin or chops.
  • The spiciness (heat) can be increased by adding chili flakes or cayenne pepper.
  • If you find that the sauce is too sweet, add some lemon juice.
  • The chutney I used was a peach chutney; you can use any chutney you have available.
  • The apricots can be omitted, or can be replaced with other dried fruit such as raisins.
  • Leftover chicken can be added to wraps for lunch.

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