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Mango Chutney Chicken Recipe

by CookEatShare Cookbook

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

1. 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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