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Green Chutney Braised Chicken

Green Chutney Braised Chicken

By Courtney HillJanuary 11, 2022

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

When many of us think “chutney,” savory-sweet, jam-like mango chutney usually is what comes to mind. But in the Indian kitchen, the variety of chutneys is vast. In this skillet-cooked braise, homemade green chutney provides a jolt of spicy, fresh, herbal flavor for lean, mild chicken breasts. The blender does the heavy lifting—we use it to blitz cilantro, mint, green chilies, garlic and ginger to a smooth puree. We also blend nuts into the chutney; not only do they add rich flavor, they also lend creaminess. Roasted cashews or peanuts work best, as they turn smooth when pureed. Salted or unsalted doesn’t make much difference, as you’ll need to taste and adjust the seasoning at the end of cooking anyway. Enjoy this with basmati rice or with warm naan for sopping up the delicious chutney-based sauce.

Tip

Don’t forget to remove the skin from the chicken breasts. If left on, the skin turns soggy and flabby with cooking and also renders a bit of unwanted fat into the sauce. Be sure to soak the nuts in the water for at least 10 minutes before blending. This ensures the chutney has a smooth, creamy texture.

Ingredients
  • ¼

    cup roasted cashews or peanuts (see headnote)

  • ⅓

    cup warm water

  • 2

    cups lightly packed fresh cilantro leaves and tender stems, plus ¼ cup lightly packed cilantro leaves, divided

  • ½

    cup lightly packed fresh mint

  • 3

    serrano chilies, stemmed and seeded

  • 5

    medium garlic cloves, 2 smashed and peeled, 3 minced

  • 2

    tablespoons minced fresh ginger, divided

  • 2

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 2

    tablespoons coconut oil or neutral oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    medium red or orange bell pepper, stemmed, seeded and chopped

  • 3

    12- to 14-ounce bone-in, skin-on chicken breasts, trimmed, skin removed and discarded, halved crosswise

Step 1

To make the chutney, in a blender, combine the nuts and water; let stand to soften slightly, about 10 minutes.

Add the 2 cups cilantro, the mint, chilies, the smashed garlic, 1 tablespoon ginger, the lemon juice and ¼ teaspoon salt. Blend until smooth, scraping the blender jar as needed, 1 to 2 minutes; set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the onion and ½ teaspoon salt; cook, stirring often, until golden brown, 6 to 8 minutes.

Add the bell pepper, the minced garlic and the remaining 1 tablespoon ginger, then cook, stirring, until fragrant, about 30 seconds.

Step 3

Add half of the chutney and ¾ cup water; bring to a simmer, scraping up any browned bits, then nestle the chicken into the sauce. Cover, reduce to medium-low and cook, occasionally stirring and flipping the chicken, until the center of the thickest piece reaches 160°F, 15 to 20 minutes.

Step 4

Stir in the remaining chutney and cook over medium-low, uncovered and stirring occasionally, until slightly thickened, about 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish and sprinkle with cilantro leaves.