Ingredients
6 tbsp. sweet butter
2 tbsp. curry pwdr
1/4 c. dry white wine
2 frying chickens, cut in quarters
1 1/2 c. mango chutney, minced, with syrup
2 tbsp. shredded coconut
1 tbsp. snipped chives
Method
Sources
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Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350 degrees. Heat butter, add in curry and cook for 2 to 3 min. Add in wine and stir; remove from heat. Place chicken in pan and baste with butter mix. Bake for 30 min. Spread chutney over chicken pcs and bake 30 min longer, basting frequently. Remove chicken to serving platter. Keep hot. Reduce juice by boiling 3 to 4 min. Pour over chicken and sprinkle with coconut and chives.