Cashew chicken with mango chutney

Chicken covered in crunchy cashews and baked - how delicious! The homemade mango chutney gives the dish a sublime finish.

Serves 4

Prep

30M

Cook

35M

Total

1H 5M

Ingredients

Mango chutney

1 tablespoon vegetable oil

1 long red chilli, seeded, finely chopped

1/2 teaspoon mustard seeds

1 lemon, juiced, plus 2 strips of peel, chopped

3 mangoes, seeded, peeled, chopped

1/2 cup caster sugar

8 chicken tenderloins

2 tablespoon mild indian curry paste

1 1/2 cup cashews, finely chopped

1 tablespoon honey

1 tablespoon olive oil

mixed salad leaves, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper. Brush chicken with curry paste. Roll in cashews and arrange on tray. Chill for 10 minutes. Drizzle with combined honey and oil. Bake for 10-12 minutes or until golden, turning halfway through cooking. Keep warm.

2.MANGO CHUTNEY: (Makes about 3 cups) Heat oil in a medium saucepan on medium heat. Saute chilli, mustard seeds and lemon peel for 1 minute or until fragrant. Add mango, lemon juice and sugar, stirring to dissolve sugar. Reduce heat to low.

3.Simmer for 15-20 minutes or until thick, stirring often. (If not planning to use chutney immediately, pour into warm, sterilised jars and store at room temperature or keep in the fridge.)

4.Serve chicken with salad and top with chutney.

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