Saucy chutney chicken



5 min


4 to 5 servings

* PLUS Cooking time: 20 minutes
Saucy chutney chicken

© Royalty-Free/Masterfile


  • vegetable oil
  • 10 to 12 skinless, boneless chicken thighs
  • 1 onion
  • 3 garlic cloves , minced, or 2 tsp bottled chopped garlic
  • 1/2 cup water
  • 284-mL can undiluted cream of mushroom soup , cream of potato or cream of tomato
  • 1 cup bottled mango chutney , preferably spicy
  • 1/2 cup coarsely chopped fresh cilantro , or basil (optional)


  • Lightly coat a large frying pan with oil. Set over medium-high heat. When hot, add chicken. If pan is not large enough to hold all of chicken, cook in 2 batches. Cook until lightly golden, 3 minutes per side. Add oil as needed. Meanwhile, finely chop onion. Remove chicken to a large plate. Add more oil, if needed, to pan along with onion and garlic. Stir often until onion starts to soften, 3 minutes. Add water. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in soup and chutney. Bring to a boil over high heat. Return chicken and juices. Stir.
  • Reduce heat to medium-low. Cover and simmer until chicken is springy when pressed, 10 to 15 minutes. Turn partway through. Sprinkle with coriander. Great with rice.

Nutrition (per serving)

  • Calories
  • 332,
  • Protein
  • 23.3 g,
  • Carbohydrates
  • 36.3 g,
  • Fat
  • 10.5 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 1608 mg.

For an easy, succulent chicken dinner, open a can of soup and a bottle of chutney. These pantry staples add flair to saut?ed chicken thighs. We tested this recipe with many soup bases and liked the creamy ones best.