Mango Chicken Chutney

Name: Mango Chicken Chutney
Ingredients: 2 Tablespoons Curry Powder; 6 Tablespoons Butter, Salted Or Unsalted Doesn't Matter; 1/4 cups Dry White Wine; 2 whole Frying Chickens, Quartered; 1- 1/2 cup Mango Chutney With Syrup; 2 Tablespoons Shredded Coconut; 1 Tablespoon Snipped Fresh Chives

7 ingredients

14 steps

Ingredients

2 Tablespoons Curry Powder
6 Tablespoons Butter, Salted Or Unsalted Doesn't Matter
1/4 cups Dry White Wine
2 whole Frying Chickens, Quartered
1- 1/2 cup Mango Chutney With Syrup
2 Tablespoons Shredded Coconut
1 Tablespoon Snipped Fresh Chives

Directions

1

Heat your oven to 350 degrees.
2

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

Stir in the wine, and set aside.
4

Arrange the chicken pieces in a casserole dish so that they dont touch, skin side up.
5

Baste the chicken with the curry butter.
6

Bake for 30 minutes, then remove from oven.
7

Spread the chutney over the chicken pieces so that they are completely covered.
8

Slather the chutney all over the chicken.
9

Bake for another 30 minutes, basting frequently.
10

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

Pour all the reserved liquid from the baking dish into a saucepan and boil it down into a thicker sauce.
13

Pour the sauce over the chicken and top it with the coconut and chives.
14

Serve with rice.