Quick mango chutney chicken

    A really simple and quick supper recipe I tweaked from one out of a magazine, and which has become a staple for the family, even the kids adore this one. Easy to spice up if you want to, by using hot curry powder or hot mango chutney.


    Oxfordshire, England, UK
    2 people made this

    Serves: 4 

    • 240g rice (basmati or long grain)
    • salt to taste
    • 4 skinless chicken breast fillets
    • 1 teaspoon curry powder
    • 100g cream cheese
    • 2 tablespoons milk
    • 1 to 2 tablespoons mango chutney (to taste)

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Put the rice into pot boiling water and a little salt. Bring to the boil, and reduce to a simmer and cover.
    2. Gently fry the chicken breasts till cooked through and lightly browned, about 7 minutes. Cut through one to ensure they are cooked through.
    3. Add the curry powder to the chicken breasts and cook for 1 minute. Turn off the heat.Then add the cream cheese, milk and mango chutney. Continue stirring for 3 to 4 minutes until a sauce is formed.
    4. Drain rice and serve with the chicken and sauce.

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