- Yield
- 6 people
Ingredients
Mango chutney sauce
- 1 10 oz jar mango chutney
- 1/2 cup dark seedless raisins
- 2 Tbsp vegetable oil
- 3/4 tsp curry powder
- 2 cloves garlic, finely chopped
- 1/3 cup water
Chicken with Basmati rice
- 6 chicken breast halves (about 2 1/4 lbs) cut in half crosswise
- 2 cups uncooked basmati rice
- 2 cans (14 oz each) chicken broth
- 1/2 tsp salt
- 1 10 oz box frozen peas — thawed
Instructions
- 1
Heat oven to 400°F. Line 15 x 10-in jelly-roll baking pan with aluminum foil - coat foil with non-stick spray.
- 2
Mango Chutney Sauce: In a food processor, combine the mango chutney, raisins, vegetable oil curry powder, garlic and water. Process until smooth. Reserve half the chutney sauce to serve with the basmati rice.
- 3
Chicken with Basmati rice:
- 4
Brush the remaining chutney sauce over chicken pieces. Arrange chicken meaty side up on prepared baking pan.
- 5
Roast the chicken in 400°F oven for 25 minutes.
- 6
While chicken is roasting, in a medium-size saucepan, combine the rice, chicken broth and salt. Cook following the package directions. Stir in peas for the last 3 minutes of cooking.
- 7
Serve the chicken with the mango chutney sauce on the side.