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Old 11-30-2008, 05:30 PM   #11
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Hi jp, you can actually make some fritters (if you have access to chickpea flour) add spices to it and fry it (look up a pakoda recipe). You can use chutney as a dipping sauce.

You can also make chicken tikka. Just marinate chicken in spices and yogrut and then grill or roast in the oven. Serve it with the chutney and some sliced onions.

Most of the chutneys we use are used for dunking or as an accompainement to dal and rice.

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Old 11-30-2008, 09:58 PM   #12
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I add chutney, chopped mandarin oranges, and toasted almond slivers to my chicken salad when I want to phoo phoo it up. It's a little rich for a whole sandwich but in a small choux pastry puff it's perfect...or little open-faced sandwiches, or crackers too.


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Old 12-01-2008, 02:37 PM   #13
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Originally Posted by Laury View Post
I love that chutney and use it in the following recipe, among others.

Chicken Curry (Serves 8)

4 whole bone-in chicken breasts (about 3.25 lbs) split
1/4 cup butter or margarine
1 can (13.75 oz) chicken broth


3 TB. Butter or margarine
1 clove garlic, crushed
1 cup chopped onion
2-3 teaspoons curry powder (your choice medium to hot)
1 cup chopped pared apple
1/4 cup unsifted all purpose flour
1/2 tsp. ground cardamom (don't leave this out!)
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp pepper2 tsp. grated lime peel
2 TB. lime juice
1/4 c. Major Gray mango chutney, chopped

Skin the chicken and wipe dry. Brown chicken, a few pieces at a time, in 1/4 cup hot butter,
about 5 minutes each side.

Return all chicken to the skillet, add the chicken broth and bring to a boil. Reduce heat
and simmer, covered for 20 minutes, or until tender.

Remove chicken pieces and keep warm. Measure the liquid in the skillet, add water to
make 3 cups and set aside.

Make the sauce. Put the 3 TB. butter in the skillet and heat. Add garlic, onion, curry powder and apple
and saute until onion is tender.

Remove from heat and stir in flour, cardamom, ginger, salt and pepper. Mix well.

Gradually stir in reserved liquid, lime peel and lime juice.

Bring to a boil, stirring. Reduce heat and simmer covered for about 20 minutes,
stirring once in a while.

Add back the cooked chicken and chutney and heat just to boiling.

Serve with basmati or saffron rice and curry accompaniments.

Curry Accompaniments to set on the
table for sprinkling on the chicken dish. They add
a lot of different and interesting flavors to the curry.

Chopped bananas, dipped in lemon juice
Mango Ginger Chutney
Whole salted peanuts
Flaked Coconut
Sliced Green onions
chopped cucumber
Chopped tomatoes
Pineapple chunks
ohhh!!thanks a lot for this tasty recipe!!I'll try it !!

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