Baked Curry Chicken with Chutney Glaze
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Featured in the Honolulu Star-Bulletin on June 7, 2006.
Ingredients:
Baked Curry Chicken with Chutney Glaze
Try this delicious recipe from the Electric Kitchen!
- 5 pounds boneless, skinless chicken thighs
- Vegetable oil spray
- 1 cup flour
- 1 1/2 tablespoons curry powder
- 1 tablespoon Hawaiian salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons minced ginger root
- 1 cup evaporated milk
- Olive oil
- 3/4 cup mango chutney
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons white wine
Directions:
- Remove excess fat from chicken.
- Spray a large baking pan with vegetable spray.
- Combine the flour, curry powder, salt, pepper, garlic powder, and ginger.
- Dip chicken in milk and roll in the flour mixture.
- Place chicken in prepared pan; brush with olive oil.
- Bake in oven at 350°F for 20 minutes, turn and brush again with olive oil.
- Bake for 20 more minutes.
- Combine the chutney, brown sugar, Worcestershire sauce, and wine; brush on chicken; bake for 10 minutes.
- Turn chicken; brush with more chutney mixture and bake for 10 more minutes.
Makes 10 servings.
Approximate nutrient analysis per serving:
500 calories, 22 g fat, 5 g saturated fat, 200 mg cholesterol, about 650 mg sodium, 24 g carbohydrate, 1 g fiber, 13 g sugar, 48 g protein
Review
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This recipe was included in my electric bill a few months back. I made this and this recipe is spectacular! Unique flavors and absolutely delicious!
by Joyce Cartner
on 10/15/2017