Its been a while since I last posted, but the last couple of weeks have been hectic. We have had a full house with not only a friend of mine from London visiting, as well as a friend of ‘C’s from Peru visiting, but also we are dog-sitting our neighbours Italian Grey Hound. Everyone, meet Venus…
The last week has been spent going out for dinners, far too much drinking and a lot of sightseeing – I think I can almost be a qualified tour guide of Mexico City (hmm business opportunity maybe?)
Anyway – I digress, back to Creamy Chutney Chicken!
Last Monday, after an incredibly heavy weekend, and a full day of sightseeing and walking around the city, both my friend and I were feeling exhausted and in need of a quite night at home in front of the telly. And for some reason this recipe poped into my mind to cook for dinner – I haven’t made it for years, and to be honest I have no idea where I got it from, although I do know it is Swedish, and I had written it down in my cookbook in 2003 (I was clever enough to write the date down, but not the source…)
As it is a Swedish recipe, the flavours for me are a bit mild – I like a bit more punch in my food, especially with Asian flavours but the great thing is that you can just taste yourself forward.
This is not fine dining by any stretch of the imagination – but it is a fantastic mid-week meal, especially if you have friends over, and don’t want to spend the whole evening cooking. This took me all of 40 minutes from start to finish. Plus my friend loved it – and in fact we had it for dinner the next night as well!
Creamy Chutney Chicken – 2 portions
- 2 chicken breasts
- 1 tblsp butter
- 2 dl (200ml) crème fraiche (here in Mexico I use crema..which I love!)
- 3 – 4 tbsp mango chutney
- 2 – 3 tsp curry powder
- 1 garlic clove, pressed
- Salt and pepper
Preheat the oven to 200°C
Start to cook your rice.
Brown the chicken breasts in a frying pan until it has a lovely golden colour on both sides. Season with salt and pepper and place the breasts in an oven proof dish.
Mix together the crème fraiche, chutney, curry powder and pressed garlic (add more of the chutney and curry powder if you want a stronger flavour).
Pour the mixture of the chicken, and put it in the oven for 20 – 25 minutes (mine were done perfectly at 20 minutes)
Serve with rice.
I’m really glad I found this recipe again, it is so simple and incredibly quick. Unfortunately it is not food to eat when you are watching your figure, as that creamy curry source is so good, I was literally licking the plate after I was done…not the most attractive sight I do admit!