Curried Mango Chutney Chicken Tenders

currytendersJust when you are struggling with what to make for the family, Stonewall Kitchen shares this flavor-rich twist to a dinner favorite. The chicken cooks up fast with the coconut coating adding a crispy texture. The Mango chutney and additional coconut adds a sweet flavor and the curry provides a richness to the entrée.
Curried Mango Chutney Chicken Tenders

  • 1/2 cup toasted coconut
  • 1 1/4 pounds chicken tenders
  • 1/2 cup flour
  • Salt and pepper
  • 5 Tablespoons butter
  • 1 1/2 teaspoons curry powder
  • 1/2 cup Stonewall Kitchen Mango Chutney
  • Fresh grated lime peel (optional)
  • Cilantro, chopped (optional)
  • 1/4 cup water


  1. To toast the coconut spread it on a sheet pan at 350 degrees F. for 6-8 minutes.
  2. Combine the flour, salt and pepper. Dredge the chicken in the flour mixture.
  3. In a large skillet over medium-high heat melt the butter. Add the chicken and cook the tenders several minutes on each side until golden and cooked through.
  4. Sprinkle the curry powder over the cooked chicken.
  5. Add the Mango Chutney and water and continue to heat. Sprinkle with fresh grated lime peel and cilantro if desired.
  6. Sprinkle toasted coconut after you have glazed the chicken tenders with the Mango Chutney sauce.
  7. Serve immediately.

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