Recipe for Mango Chutney Chicken 
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Yield:
4
Ingredients:
Amount Ingredient
1/8 lb skinless chicken thighs remove bones
and trim the fat OR
1 lb chicken meat trimmed
1 tsp curry powder
1/4 cup major grey chutney
2 tsp minced fresh ginger
1 tbl lemon juice
1/2 cup lowfat chicken broth
1 lb mango pit and peel
and cut into 1/2-inch chunks
4 cup hot cooked white basmati rice
salt
fresh cilantro leaves for garnish
Instructions:
Instructions: 1. Cut chicken into about 2-inch chunks. Put in a 10- to 12-inch nonstick frying pan over medium high heat. Turn pieces as needed until lightly browned, about 10 minutes.

2. Add curry powder to the pan and stir about 30 seconds, then mix in chutney, ginger, lemon juice, and chicken broth. Scatter mango over chicken. Cover and simmer, stirring occasionally, until chicken is tender when pierced, about 30 minutes.

3. With a slotted spoon, transfer chicken to a bowl and keep warm. Boil Sauce, uncovered, over high heat stirring to prevent sticking until reduced to about 1+1/4-cups, 2 to 4 minutes. Pour sauce over chicken.

4. Serve chicken mixture on rice; salt to taste. Garnish dish.

NOTES : Rice bowl with mango chutney chicken and a medley of fresh asparagus, Chinese peapods and red bell pepper squares on the side and voila! A Cozy meal by the fire place. Frozen yogurt with mango and blueberries....

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  ... Mango Chutney -- Low-Fat   ::   Mango Chutney Chicken Salad   ...