Mango chutney gives a tropical taste to the baked chicken.
Serve 6-8 people
Preheat the oven to 350F (175C)
Preheat the oven to 350F (175C)
6 Tbs. (60 g) (dairy-free) organic butter
2 Tbs. (30 g) curry powder (add more or less to taste)
1/4 cup (60 ml) dry white wine
6-8 organic chicken breast or thighs
1 1/2 cups (400 g) a mango chutney
2 Tbs. (60 g) shredded coconut
1 Tbs. (15 g) fresh chives or 1 tsp. (5 g) dried chives
1. Melt the butter over low heart.
2. Add curry powder and cook for 2-3 minutes.
3. Add the wine and stir until dissolved.
4. Remove from the heat.
5. Place the chicken pieces on a baking pan that has parchment paper.
6. Baste with the butter mixture.
7. Bake for 30 minutes.
8. Remove from the oven and spread the chutney over the pieces.
9. Bake for 30 more minutes. Baste frequently with the butter mixture.
10. Check to see if the inside of the chicken is not pick. If cooked, remove them and place on a serving platter.
11. Pour the pan juices into a small saucepan and boil for 3-4 minutes.
12. Pour the sauce over the chicken and sprinkle with shredded coconut and chives.
Mango Tree and Fruit
1/4 cup (60 ml) dry white wine
6-8 organic chicken breast or thighs
1 1/2 cups (400 g) a mango chutney
2 Tbs. (60 g) shredded coconut
1 Tbs. (15 g) fresh chives or 1 tsp. (5 g) dried chives
1. Melt the butter over low heart.
2. Add curry powder and cook for 2-3 minutes.
3. Add the wine and stir until dissolved.
4. Remove from the heat.
5. Place the chicken pieces on a baking pan that has parchment paper.
6. Baste with the butter mixture.
7. Bake for 30 minutes.
8. Remove from the oven and spread the chutney over the pieces.
9. Bake for 30 more minutes. Baste frequently with the butter mixture.
10. Check to see if the inside of the chicken is not pick. If cooked, remove them and place on a serving platter.
11. Pour the pan juices into a small saucepan and boil for 3-4 minutes.
12. Pour the sauce over the chicken and sprinkle with shredded coconut and chives.
Mango Tree and Fruit
