The Essential New York Times Cookbook: Classic Recipes for a New Century
Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney
Page 480
Cuisine: Indian | Course Type: Main Courses
Tags: challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
A super-easy approach to chicken, this is a great recipe for a week-night meal. I used boneless, skinless thighs, as that was what we had on hand. I scaled up the amount of sauce to match the larger amount of starting material, however it was way too much sauce. The final dish was not terribly attractive - the yellow sauce, while delicious, is not pretty. It was very flavorful, but DH felt that it totally overwhelmed the chicken. Well, its a curry, and I suppose that is normal for a curry!
I served this with quinoa and corn on the cob.
A super tasting and super easy recipe. This was the first dish that Hesser's husband cooked for her. I realized that I had marked it in one of her earlier books, Cooking for Mr. Latte. (I also realized that I left lots of tagged pages in this book and haven't been back to cook from it.)
It's simple to make and present nicely.
I made half a recipe for two, i.e., one skinless, boneless chicken breast half per person.
Stir together some mayo, sour cream, chutney, curry powder, and lemon juice. Pour it over the chicken bits. Pop in in a hot over for 15min. Serve.
N.B.: There is another review of this recipe, but on another page (p481 instead of p480).
(edited 21st June 2013) (0) comment (1) useful
Login or register to add your own review of this recipe.