Hot cooked basmati rice or regular long-grain white rice, if desired
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Steps
1
In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
2
In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.
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Ramp up the flavor by putting out bowls of fun toppings like coconut, raisins, peanuts or cashews and fresh cilantro leaves.
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