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Low Fat Chutney Chicken

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“Inspired by the Internet, TRUE! Changed things to suit my tastes too! Wonderful combination of ingredients, SO easy to do! Look forward to my first review!”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven 180F/350C.
  2. Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
  3. COMBINE pepper, paprika and garlic salt.
  4. PLACE chicken in a carresole dish sprayed with oil.
  5. RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
  6. NOTE: I used glass Pyrex 13 x 9 dish.
  7. NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
  8. COMBINE chutney, lemon juice, curry powder, givger and brown sugar
  9. NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
  10. POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
  11. UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
  12. ENJOY!

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