a lightly curried chicken, with a tasty chutney!

I needed to do some reorganizing in the kitchen.  I was cleaning out my cupboard yesterday evening as it had become a hairy mess. Is hairy mess the right descriptor?  It looked like what I thought a hairy mess would be, well, regardless it was epically messy. Since my awareness of my gluten and wheat allergy I had apparently slowly added to my gluten free flour collection which had consumed the entire cupboard.

I tossed a few things, found the lime kafir leaves I swore I bought but couldn't find for the past 6 months and subsequently bought again 2 weeks ago and realised that I own 4 too many half packages of corn pasta. I also found a jar of mango chutney my friend Jen gave me for Christmas. When I say found, I wouldn't want anyone to think it was lost, but I had momentarily for, 3 months, not remembered about it.

I couldn't believe I hadn't tried it yet (I apologize Jen).  I took it out and after a few moments of putting it under hot tap water -- I opened it.

It was so fragrant and peaceful. How can a chutney taste peaceful? I would say, the all-spice. After a quick spoonful and jumping taste buds screaming for more, I decided, that my undecided dinner was decided. I have a favourite Curried Mussels dish and the chutney instantly made me think of it.  With no mussels available I pulled out the trusty chicken and took a look in the very clean cupboard for something to go with... 

Curry Chicken with Mango Chutney

Chicken Breasts

2      Tsp Curry Powder, more if you like it stronger

2      Tbsp Mango Chutney*

2      Tbsp Olive Oil

1      Can Coconut Milk

1      Chopped Shallot

1      Green Onion

1      Garlic Clove

* The chutney my lovely friend made had raisins in it. Which I love. If your chutney doesn't have raisins and you like raisins feel free to add them!

Turn oven to 350 F.

In a small bowl combine the curry powder and the coconut milk. Whisk until combined.

Heat pan and add olive oil. Add chicken and sear for 2 minutes on each side (make sure you get the sides of the chicken). Place on baking sheet and throw into the oven.

Turn to medium heat. Add the remaining olive oil and shallots. Cook until transparent add in the curry mixture. Reduce heat and allow the sauce to thicken. Add chicken, chutney and raisins if you want them. 

Top with green onions. I wish I had coconut to throw on top too - but alas the clean cupboard was dry of coconut.

Serve chicken over rice or potatoes or veggies and enjoy!

Source: Rouxbe Cooking School - Curried Mussels recipe adapted by me.