Make authentic Chicken Chutney with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.
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Chicken Chutney is a quick & easy dish to prepare.
This dish is popular in South Africa & can be enjoyed at any time of day. It consists of chicken (preferably de-boned) in a tomato based chutney.
Rinse chicken fillets & then cut into pieces. Place in a bowl & set aside.
Grate tomatoes in a bowl/dish. To grate tomatoes, simply slice tomatoes in halves & grate only the flesh of the tomatoes. Discard of the peel.
Chop onion & set aside.
Slit green chillies & set aside.
Turn stove-top on to medium heat. In a medium-large pot, add in the cooking oil followed by the onions & green chillies.
Allow it to simmer for a minute & then add in the thyme, curry leaves, turmeric powder, jeera seeds, chilli powder & ginger & garlic paste.
Mix well & add water if necessary. Allow the spices to simmer for another minute.
Thereafter, add in the grated tomatoes.
Mix well & allow the tomatoes to cook for about 15 minutes.
Add in dried mixed herbs (optional) & the white sugar. Mix well.
Then add in the chicken pieces.
Mix well & allow the chicken to cook for 25 minutes until tender. Add water if necessary.
When the chicken is cooked, add salt to taste & gently stir.
Turn off the heat & garnish with fresh coriander (dhania).
Enjoy this Chicken Chutney with bread, rice, roti or phutu.
I served my Chicken Chutney with phutu.
This dish also goes well as a side to a breakfast meal. I served it with fried mushrooms & Indian Scrambled Eggs.
Expert kitchen guidance and troubleshooting for making the best Chicken Chutney
Bone-in, skinless chicken pieces (such as thighs, drumsticks, and breasts with bone) yield the richest, most authentic flavor because the bones release gelatin into the gravy as it simmers.
Braise your onions with whole spices (cinnamon stick, star anise, curry leaves) until deep golden brown before adding the ginger, garlic, and masala. Allowing the spices to fry for 30 seconds in hot oil blooms the essential oils.
Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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