Mango Chicken Chutney

1. 1

   Heat your oven to 350 degrees.

2. 2

   Cook the curry in the butter (melted) for 2-3 minutes.

3. 3

   Stir in the wine, and set aside.

4. 4

   Arrange the chicken pieces in a casserole dish so that they dont touch, skin side up.

5. 5

   Baste the chicken with the curry butter.

6. 6

   Bake for 30 minutes, then remove from oven.

7. 7

   Spread the chutney over the chicken pieces so that they are completely covered.

8. 8

   Slather the chutney all over the chicken.

9. 9

   Bake for another 30 minutes, basting frequently.

10. 10

    When cooked through, remove the chicken from the baking dish.

11. 11

    Put it on a platter you can cover with foil and put back in the still warm but turned-off oven to stay hot.

12. 12

    Pour all the reserved liquid from the baking dish into a saucepan and boil it down into a thicker sauce.

13. 13

    Pour the sauce over the chicken and top it with the coconut and chives.

14. 14

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.