No ImageGinger Chicken with Almonds

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  1. Sophie

    One of my favorite recipe! I wonder if you can suggest a substitute for the coriander, as my boyfriend totally hates this spice? Thanks!


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  2. Eileen

    This is one of the easiest and most delicious recipes I’ve ever made! It’s going into our regular meal rotation. Thank you so much. I served it over rainbow quinoa, for double the nutritional punch (and it looked pretty too!)


  3. Kim

    This is one of my all-time favorite dishes! I make this at least once a week. So easy, so delicious! I skip julienning the ginger and just grate extra – it really bumps up the flavor. There is waaaaaaaaaaaay too much sodium in bottled mango chutneys so I recommend making your own and canning it if you have time and the inclination. Sherwood’s brand does nicely in a pinch.


  4. Louise

    I made this last night and was very pleased with the results. The sauce was thinner than I expected (as others have mentioned) but I will definitely be making this again. Brought the leftovers to work and they were eaten up quickly! I used the Crosse And Blackwell mango chutney and it worked perfectly. Yum.

  5. Janet McConnaughey

    Right tasty! I accidentally glooped in 3/4 of a bottle of Major Gray’s Hot rather than the half-bottle of Major Gray’s normal I’d intended, but it came out fine.


    Now I’m working on how much to increase the spices & the chutney mixture if I add enough veg to double the volume. I’m thinking bell peppers, maybe eggplant and perhaps even a couple carrots … I think the veggiephobic household guys might eat ’em with the chutney mixture.

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