Quick chicken in mango chutney sauce

First, get out your martini shaker. Pour the 5 ingredients into the shaker. Shake the shaker. Pour over chicken. Bake in oven. Done. Seriously! Is this the perfect Friday night meal for tired parents, or what? Serve with rice and cold beer and you´ll be happy chillin´ in front of the TV in no time!

  • 4-6 chicken filets
  • About half a jar of hot mango chutney
  • 1-2 ts sambal oelek (Indonesian red curry paste)
  • 1 clove garlic
  • 4 ts curry
  • 3 dl heavy cream


  • 4-6 kyllingfileter
  • Halvt glass hot mango chutney
  • 1-2 ts sambal oelek (indonesisk rød curry paste)
  • 1 fedd hvitløk
  • 4 ts karri
  • 3 dl fløte

Cut the chicken filets in strips and put it in a ovenproof dish. In your martini shaker (or other shaker) mix the mango chutney, sambal oelek, press the garlic clove and add it, and then add the curry.

If you can´t find sambal oelek, I am sure other red curry paste will work fine as well. Add the cream, put on the lid and SHAKE, baby, SHAKE! You´ve just made the sauce. Well done, you!

My man and I love spicy food, so I use two good tea spoons of the red curry paste. If you want a little less heat, simply add a little less. There are also milder mango chutneys that would work in this recipe. Totally up to you!

Now simply pour the sauce over the chicken strips, and put the dish in the oven. Bake for about 45 minutes at 200 degrees Celsius / 400 degrees Fahrenheit.

Serve with rice and cold beer. Park on the sofa, plate in lap, beer in hand. Start the movie. Bliss.

Thank you, mamma, for the recipe 🙂


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