Chicken with mango chutney

Ingredients for 4 servings:

• 4 chicken breast fillets, halved and boneless
• 2 tbsp Ghee (clarified butter)
• ¾ jar mango chutney, spicy (ready-made product or homemade)
• 75 ml dry white wine
• 75 ml chicken broth
• 4 clove(s) garlic, chopped
• 4 spring onions, cut into rings
• ½ tsp salt
• ½ tsp curry powder, Madras (up to 1 tsp)
• ¼ cup cornstarch (Maizena, Gustin), alternatively flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chicken with mango chutney

Combine the starch/flour, curry powder, and salt in a freezer bag. Add the chicken breasts, tie a knot, and shake vigorously until the chicken is evenly coated with flour. Heat ghee or oil in a wok (a large, ovenproof skillet will also work, of course) and brown the chicken breast fillets evenly. Mix together the chutney, wine, stock, garlic, and spring onions, pour over the chicken, and bake in the oven at 175°C for about 20 minutes. Serve with basmati rice.