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Mango Chutney Coconut Curried Chicken View Larger
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Mango Chutney Coconut Curried Chicken


  • 2 skinless, boneless chicken breasts (about ¾ pound)
  • 1/2 cup mayonnaise
  • 1 tablespoon curry powder
  • 1 teaspoon minced fresh ginger
  • 3 scallions, finely chopped
  • 1/3 cup Stonewall Kitchen Fresh Mango Chutney
  • 1/3 cup lightly toasted coconut
  • Zest of one lime
  • 1 box Stonewall Kitchen Roasted Garlic Crackers
  • Salt and pepper, to taste


  1. Poach chicken breasts, cool and finely dice.
  2. Combine all other ingredients, except crackers, and add to diced chicken and gently mix.
  3. Place one tablespoon of the chicken mixture on individual crackers, or serve in a bowl surrounded by crackers.
  4. Garnish with additional toasted coconut, if desired.


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