Chicken with Plum Chutney

Prep Time:
15 mins
Total Time:
35 mins

Our Indian-tinged chutney enlivens simple chicken breasts.


  • 4 (6 to 8 ounces each) boneless skinless chicken breast halves

  • Coarse salt and ground pepper

  • 2 tablespoons olive oil

  • ½ medium red onion, chopped

  • ½ jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped

  • 4 red plums, (about 1 pound), halved, pitted, and cut into ½-inch pieces

  • cup packed light-brown sugar

  • 2 tablespoons cider vinegar

  • ¾ teaspoon curry powder

  • ¼ teaspoon ground ginger


  1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.

  2. Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.

  3. Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.


Cook's Notes

In addition to being high in vitamin C and fiber, plums pack potent antioxidants, which may help protect against heart disease and cancer.

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