Baked Mango Chutney Chicken

Tender chicken and bell peppers baked in a creamy mango curry sauce. Serve with rice.

Prep

10m

Cook

25m

Total

35m

Servings

All Recipes

The nutritional content is incomplete for this recipe

Energy

0 kJ / 0 kcal0%

Protein0 g0%

Fat0 g0%

Carbohydrates0 g0%

Vitamin A0 µg RE0%

Vitamin C0 mg0%

Vitamin D0 µg0%

Vitamin E0 mg α-TE0%

Vitamin K0 µg0%

Vitamin B60 mg0%

Vitamin B120 µg0%

Calcium0 mg0%

Iron0 mg0%

Potassium0 mg0%

Magnesium0 mg0%

Zinc0 mg0%

Folate0 µg0%

1 Prepare the baking dish

Preheat the oven to 200°C (180°C fan). Spread the chicken strips and sliced bell peppers in a baking dish, about 23 × 33 cm.
2 Mix the sauce

Lightly whip the cream until airy. Fold in the mango chutney and curry powder, then spoon over the chicken and peppers.
3 Bake

Bake on the middle rack for 20-25 minutes, until bubbling at the edges, heated through and the peppers are tender.
4 Cook the rice and serve

Cook the rice according to the package instructions while the chicken bakes. Serve alongside.

Use fully cooked chicken strips. Thaw frozen strips before starting.

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