Chicken in Marmalade “Chutney”
Chicken in Marmalade “Chutney”

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken in marmalade “chutney”. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken in Marmalade “Chutney” is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken in Marmalade “Chutney” is something which I have loved my entire life.

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. I used Mango Chutney instead of Orange Marmalade for this and it was fantistic! Mix the soup with the boiling water. Add the chutney and mayonnaise and mix together.

To begin with this recipe, we must prepare a few components. You can cook chicken in marmalade “chutney” using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken in Marmalade “Chutney”:
  1. Get 2 chicken breasts, washed and patted dry, cut into strips (fajitas)
  2. Make ready 3 tbsp marmalade (we used a homemade grape marmalade, but pretty much any kind will work)
  3. Take 1 tsp Korean red chili paste (Gochujang)
  4. Prepare 2 tsp balsamic vinegar
  5. Make ready to taste salt & pepper
  6. Take as needed oil

Photo: David Loftus. by Meera Sodha. Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family's kitchen table at dinner time. Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.

Instructions to make Chicken in Marmalade “Chutney”:
  1. In a medium bowl, combine marmalade, red chili paste, vinegar, salt and pepper and whisk until you have a nice "chutney" style marinade. Place the chicken strips in it and let it rest in the refrigerator for 15 minutes.
  2. Heat up some oil in a pan over medium heat. Add chicken and the "chutney", cook covered for three minutes. Then remove the cover and keep cooking until done (some five more minutes for a total of eight).
  3. Serve with your choice of side. We had some nice cous cous with pistacchio, so we used that. But rice works perfectly with this as well!
  4. TIP: I would recommend using homemade marmalade for this, as it is usually runnier, but if you use storebought, water it down with 1-2 tsp water to make the marinade.

Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice. Home> Chutney, Raita & Salad Recipes> CHICKEN MANDI CHUTNY. By :The Complete Indian IP Cookbook by Chandra Ram. For this dish, you'll toast the ingredients for the peanut chutney first, then combine them with the chicken in the end.

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