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Add a photoServings: 12
Ingredients
- 6 tbsp. sweet butter
- 2 tbsp. curry pwdr
- 1/4 c. dry white wine
- 2 frying chickens, cut in quarters
- 1 1/2 c. mango chutney, minced, with syrup
- 2 tbsp. shredded coconut
- 1 tbsp. snipped chives
Directions
- Preheat oven to 350 degrees. Heat butter, add in curry and cook for 2 to 3 min. Add in wine and stir; remove from heat. Place chicken in pan and baste with butter mix. Bake for 30 min. Spread chutney over chicken pcs and bake 30 min longer, basting frequently. Remove chicken to serving platter. Keep hot. Reduce juice by boiling 3 to 4 min. Pour over chicken and sprinkle with coconut and chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 12 servings | |
| Calories 502 | |
| Calories from Fat 332 | 66% |
| Total Fat 37.01g | 46% |
| Saturated Fat 12.66g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 186mg | 8% |
| Potassium 414mg | 12% |
| Total Carbs 0.84g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.11g | 0% |
| Protein 38.46g | 62% |
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