This is definitely a non-traditional curry, but it’s delicious.
Most of my recipes don’t have a story, but this one does.
When my husband was accepted to Pepperdine University for his Masters degree, he and I drove him and his belongings cross-country from Pennsylvania to California. I was still in college, so I was staying in Pennsylvania, but we thought the cross country trip would be fun, and cheaper than shipping his every belonging.
When we got to California, we stayed with extended family of his…and they served this curry for dinner.
At the time, I’d never had ANY kind of curry, and was amazed at how good it was.
Nine years later, I wrote a note to this relative of my husband’s, and finally asked her for the recipe. She was happy to oblige, and we had it for the first time in 9 years this week!
The biggest challenge was finding mango chutney in my town. I actually had to have a friend who lives near a GOOD grocery store, get it for me. LOL
It’s definitely not pretty, but it is delicious! Re-heats well, too
2 whole chicken breasts, skinned, boned, halved
1/2 cup sour cream (can use fat free)
1/2 cup mayonnaise (can use fat free)
2 tablespoons mango chutney
1 tsp curry powder (or to taste)
Juice of 1 lemon
- Preheat the oven at 425 degrees F
- Combine the sour cream and mayonnaise in a bowl
- Stir in the chutney, curry, and lemon juice
- Place chicken in a baking dish (I choose to chop my chicken up into small bite sized pieces beforehand, but you can use whole breasts too)
- Pour the sauce over the chicken
- Bake for 20-35 minutes
- Serve over rice