Slow Cooker Barbecue Chutney Chicken Recipe2022-10-01
- Cuisine: Asian
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat7.2 g
Trans Fat0 g
Unsaturated Fat2.2 g
Slow cooker barbecue chutney chicken recipe. Skinless whole chicken with mango chutney, curry powder, and barbecue sauce cooked in a slow cooker and served over cooked rice. You can serve it also over mashed potatoes or cooked noodles.
How to Prepare Delicious Mango Chutney for Barbecue Chicken
Very easy and delicious Indian sweet and spicy dipping sauce. This recipe adapted from https://www.daringgourmet.com/indian-mango-chutney/
Ingredients: 1 tablespoon (15 ml) cooking oil, 2 teaspoons (10 ml) finely minced fresh ginger, 2 cloves garlic, peeled and finely minced, 1 red chili pepper, seeded and sliced, 2 teaspoons (10 ml) whole nigella seeds, 1 teaspoon (5 ml) freshly ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon (1 ml) each: ground turmeric, cardamom, cloves, cinnamon, salt, 4-5 mangoes, peeled, pitted, and diced, 2 cups (500 ml) granulated sugar, 1 cup (250 ml) white vinegar
Instructions: In a medium saucepan, heat the cooking oil over medium-high heat. Add the ginger, garlic, and sliced red chili pepper. Sauté, stirring occasionally, for about 1 minute, then add the diced mangoes, sugar, salt, and vinegar. Stir well to combine and bring the mango mixture to a boil.
Reduce heat to medium-low and simmer for about 1 hour. Remove the pan from the heat, then set it aside and allow cooling.
Pour the hot mango mixture directly into sterilized jars and process in a water bath for about 10 minutes. Keep it in a dark, cool place for at least 24 hours, then refrigerate until ready to use.
Slow Cooker Barbecue Chutney Chicken Recipe
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- 1 yellow onion, peeled and cut into wedges
- 3 pounds (1.44 kg) meaty chicken pieces
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) mango chutney
- 2/3 cup (160 ml) bottled barbecue sauce
- 1 teaspoon curry powder
- 2-3 cups hot cooked rice
Place onion wedges in a 4-quart (4 L) slow cooker. Add chicken pieces and sprinkle with salt and black pepper.
In a small mixing bowl, combine mango chutney, barbecue sauce, and curry powder. Mix well and pour over chicken pieces in the slow cooker.
Cover cooker and cook on low-heat setting for 6-7 hours or until chicken is tender.
Turn off the slow cooker and open the lid. Remove cooked chicken pieces from the cooker and transfer to serving plates. Pour barbecue-mango liquid over.
Serve barbecue chutney chicken over the cooked rice.