Recipes make good use of chutney

LAST week we shared our favorite recipe for mango chutney. This week we're sharing recipes that make good use of that chutney.

This recipe for Baked Curry Chicken with Chutney Glaze was demonstrated on "The Electric Kitchen" cooking show by Eleanora Cadinha of the Portuguese Pioneer Civic Association. We liked the recipe so much, we used it often in cooking classes. We think this dish is bound to be a family favorite.

Mango chutney and Hawaiian-style curry go hand in hand, like peanut butter and jelly. Each tastes good on its own, but together, they're divine! This is a perfect dish when you have company coming over. It's fast and easy to prepare, and yet never fails to impress -- especially when served with chutney and all the condiments.

» It used to be that you could only find it in the frozen-food section. Now it also comes in cans, usually in the Asian-food section.

» The amount of coconut cream found in various brands varies greatly. More coconut cream yields a richer, creamier end result. Good brands will have thick cream floating on top of the can and the milk on the bottom will be much more watery. Chef instructor Grant Sato of Kapiolani Community College prefers Chaokoh brand for its high cream content and consistent quality.

» We tested this recipe with both Chaokoh coconut milk and frozen coconut milk; both worked well. The curry made with Chaokoh was richer and creamier. The curry made with frozen milk was less so, but the spiciness of the curry was more evident.

» Our recommendation? Use whichever is easier to find -- just don't forget the mango chutney!

Baked Curry Chicken with Chutney Glaze

Preheat oven to 350 degrees. Remove excess fat from chicken. Spray a large baking pan with vegetable spray.

Combine flour, curry powder, salt, pepper, garlic powder and ginger. Dip chicken in milk and roll in flour mixture. Place chicken in prepared pan; brush with olive oil. Bake 20 minutes; turn and brush again with olive oil. Bake 20 more minutes.

Combine chutney, brown sugar, Worcestershire sauce and wine; brush on chicken; bake 10 more minutes. Turn chicken; brush with more chutney mixture and bake 10 more minutes. Serves 10.

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

Hawaiian Shrimp or Chicken Curry

Put butter, onion, garlic and ginger in a 2-quart casserole. Cover. Microwave on high 4 minutes, or until onion is transparent, stirring occasionally. Stir in curry powder, flour and salt. Slowly add coconut milk and broth, stirring constantly. Cover. Stirring frequently, microwave on medium power for 10 minutes, or until sauce thickens.

Add shrimp or chicken; cover. Stirring occasionally, microwave on medium power 2 to 4 more minutes. Serves 6.

Serve with rice and any or all of these condiments: Chutney, chopped green onions, shredded toasted coconut, chopped hard-cooked eggs, chopped nuts, chopped raisins, and crisp crumbled bacon.

Approximate nutritional analysis, per serving (not including condiments): 350 calories, 22 g total fat, 16 g saturated fat, 195 mg cholesterol, 950 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g sugar, 26 g protein.

Note: To prepare this dish on the stove top, add ingredients gradually, in same order, cooking until shrimp is cooked or chicken is heated through.