Baked Curry Chicken with Chutney Glaze

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Featured in the Honolulu Star-Bulletin on June 7, 2006.



Baked Curry Chicken with Chutney Glaze

  • 5 pounds boneless, skinless chicken thighs
  • Vegetable oil spray
  • 1 cup flour
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon Hawaiian salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons minced ginger root
  • 1 cup evaporated milk
  • Olive oil
  • 3/4 cup mango chutney
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons white wine


  1. Remove excess fat from chicken.
  2. Spray a large baking pan with vegetable spray.
  3. Combine the flour, curry powder, salt, pepper, garlic powder, and ginger.
  4. Dip chicken in milk and roll in the flour mixture.
  5. Place chicken in prepared pan; brush with olive oil.
  6. Bake in oven at 350°F for 20 minutes, turn and brush again with olive oil.
  7. Bake for 20 more minutes.
  8. Combine the chutney, brown sugar, Worcestershire sauce, and wine; brush on chicken; bake for 10 minutes.
  9. Turn chicken; brush with more chutney mixture and bake for 10 more minutes.

Makes 10 servings.

Approximate nutrient analysis per serving:
500 calories, 22 g fat, 5 g saturated fat, 200 mg cholesterol, about 650 mg sodium, 24 g carbohydrate, 1 g fiber, 13 g sugar, 48 g protein


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This recipe was included in my electric bill a few months back. I made this and this recipe is spectacular! Unique flavors and absolutely delicious!

by Joyce Cartner on 10/15/2017