Mix a bit of cumin, salt, and freshly squeezed lemon juice in with some plain yogurt for a delicious and refreshing sauce for the cucumber salad. Basmati or jasmine rice make a nice accompaniment along with something fresh, like a cool cucumber salad. Make sure to stir frequently to prevent the bottom from burning. Once it starts to bubble, reduce the heat to medium and simmer until it starts to thicken. Place the saucepan over medium-high heat and bring the mixture to a boil. The chicken is done when its juices run clear when you cut into the chicken near the bone. Cook the chutney: Add the ingredients to a large saucepan. Depending on the size of the chicken pieces, adjust the baking time. Continue to bake the chicken for another 30 minutes, basting the chicken occasionally with the pan juices. Open the oven and carefully spoon the remaining sauce over the chicken. Place the chicken in the oven preheated to 350 F and bake, uncovered for 25 minutes. Spread half of the sauce over all sides of the chicken and place them in an oven-proof baking dish. Squeeze some fresh lemon juice over the chicken pieces and let the sit while you prepare the basting sauce.Īdd all the basting sauce ingredients in a bowl and stir to thoroughly combine. Score the chicken by cutting a few deep slashes into the meat. If using bone-in, skin-on chicken, remove the skin. You can also use boneless chicken breasts. Serve with some basmati rice and a cool cucumber salad made with a yogurt-cumin-lemon sauce. Prep time is only 5 minutes and the oven does the rest! Just grab the chutney you will have already made (stored in the fridge or frozen), mix together the other sauce ingredients, generously lather the chutney sauce on the chicken pieces, and bake them in the oven. He kept eating and eating – faster than I could flake it off the bones! In the end, he ate both of my drumsticks, and one and a half of my husband’s! Todd and I ended up eating something else for dinner and were happy that our little boy went to bed with a very satisfied tummy :) ![]() I gave him some of the meat to try and he asked for more…and more. WELL…we sat down to eat dinner (my son had his own “approved” stash) and we got to taste just enough to know how good it was before our toddler looked at the Mango Chutney Chicken and asked for some. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. I only made four drumsticks – two for me and two for my husband – because I figured my son, who has been going through a picky phase lately, wouldn’t be interested in it. Heat a 4-quart heavy kettle over moderately low heat until hot. ![]() My husband and I loved this chicken…what we got to eat of it, that is. But today’s dish is succulent Mango Chutney Chicken. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture bring again to a boil, stirring occasionally. Add drained mango to the liquid stir to coat. ![]() I will be posting a curry in the future using this chutney as well. Stir sugar and vinegar together in a saucepan over medium heat bring to a boil. Simply place clean jars on a tray in a 100*C oven while you make the chutney, and fill and cap them while the jars and the chutney are both still hot.I promised you a follow up recipe using this delicious Indian Mango Chutney. There’s no need for special equipment to sterilise jars. It can also be used in cooking, to add flavour to a slow-cooked dish or served alongside a hot curry with some yoghurt and flatbread. This is beautiful on sandwiches, or as part of a cheese platter or ploughman’s lunch. So it’s the perfect time to stir up a batch of lovely curried mango chutney. I can never resist buying them by the truckload as I love the smell of them in the house. Mangoes are so beautiful at the moment, plentiful a cheap, juicy and sweet.
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