Saucy chutney chicken
2
- Prep Time5 min
- Total Time5 min
- Makes4 to 5 servings
© Royalty-Free/Masterfile
Ingredients
vegetable oil
10 to 12 skinless, boneless chicken thighs
1 onion
3 garlic cloves, minced, or 2 tsp bottled chopped garlic
1/2 cup water
284-mL can undiluted cream of mushroom soup, cream of potato or cream of tomato
1 cup bottled mango chutney, preferably spicy
1/2 cup coarsely chopped fresh cilantro, or basil (optional)
Instructions
Lightly coat a large frying pan with oil. Set over medium-high heat. When hot, add chicken. If pan is not large enough to hold all of chicken, cook in 2 batches. Cook until lightly golden, 3 minutes per side. Add oil as needed. Meanwhile, finely chop onion. Remove chicken to a large plate. Add more oil, if needed, to pan along with onion and garlic. Stir often until onion starts to soften, 3 minutes. Add water. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in soup and chutney. Bring to a boil over high heat. Return chicken and juices. Stir.
Reduce heat to medium-low. Cover and simmer until chicken is springy when pressed, 10 to 15 minutes. Turn partway through. Sprinkle with coriander. Great with rice.
Nutrition (per serving)
Calories 332, Protein 23.3g, Carbohydrates 36.3g, Fat 10.5g, Fibre 0.9g, Sodium 1608mg.
For an easy, succulent chicken dinner, open a can of soup and a bottle of chutney. These pantry staples add flair to saut?ed chicken thighs. We tested this recipe with many soup bases and liked the creamy ones best.
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