How to Prepare Chicken in Marmalade “Chutney” in A Minutes for Family

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken in marmalade “chutney”. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. I used Mango Chutney instead of Orange Marmalade for this and it was fantistic! Mix the soup with the boiling water.

Chicken in Marmalade “Chutney” is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Chicken in Marmalade “Chutney” is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook chicken in marmalade “chutney” using 6 ingredients and 4 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Chicken in Marmalade “Chutney”:

1. Get 2 chicken breasts, washed and patted dry, cut into strips (fajitas)
2. Take 3 tbsp marmalade (we used a homemade grape marmalade, but pretty much any kind will work)
3. Take 1 tsp Korean red chili paste (Gochujang)
4. Prepare 2 tsp balsamic vinegar
5. Make ready to taste salt & pepper
6. Prepare as needed oil

Photo: David Loftus. by Meera Sodha. Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family's kitchen table at dinner time. Mango chutney provides Indian flavor to your family's dinner! Enjoy this wonderful slow cooked chicken curry made with protein-packed chick peas - served with rice.

Instructions

Steps to make Chicken in Marmalade “Chutney”:

1. In a medium bowl, combine marmalade, red chili paste, vinegar, salt and pepper and whisk until you have a nice "chutney" style marinade. Place the chicken strips in it and let it rest in the refrigerator for 15 minutes.
2. Heat up some oil in a pan over medium heat. Add chicken and the "chutney", cook covered for three minutes. Then remove the cover and keep cooking until done (some five more minutes for a total of eight).
3. Serve with your choice of side. We had some nice cous cous with pistacchio, so we used that. But rice works perfectly with this as well!
4. TIP: I would recommend using homemade marmalade for this, as it is usually runnier, but if you use storebought, water it down with 1-2 tsp water to make the marinade.

Home> Chutney, Raita & Salad Recipes> CHICKEN MANDI CHUTNY. By :The Complete Indian IP Cookbook by Chandra Ram. For this dish, you'll toast the ingredients for the peanut chutney first, then combine them with the chicken in the end. I like to eat this chicken wrapped in a piece of naan or roti, or in lettuce cups. Turn on broiler and move chicken to upper rack.

So that is going to wrap this up for this special food chicken in marmalade “chutney” recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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