Chicken Mandolay
A flavorful chicken dish with a sweet and savory apricot curry sauce, perfect for family dinners or entertaining guests who enjoy bold, comforting flavors.
Ingredients
Instructions
- Mix flour, curry powder, and salt in a bag. Shake chicken breasts in the bag to coat.
- Brown the coated chicken in oil in a skillet.
- Place the browned chicken in an oven dish.
- Stir remaining ingredients — sugar, chicken bouillon cubes, chopped onion, water, apricot baby food, lemon juice, and soy sauce — together in a frying pan and heat to boiling.
- Pour the sauce mixture over the chicken in the oven dish.
- Bake at 350°F (175°C) for 1 hour covered, then uncover and bake for an additional 20 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding fresh garlic or ginger to the sauce. If you don't have chicken bouillon cubes, you can use homemade chicken stock instead. To make the dish gluten-free, substitute the flour with a gluten-free blend. Adjust the curry powder to your taste, or replace it with your favorite spice mix for a different twist.
Serving Suggestions
Serve Chicken Mandolay over a bed of fluffy rice or with crusty bread to soak up the delicious sauce. Pair it with steamed vegetables or a fresh salad for a balanced meal. This dish also pairs beautifully with Jim'S Easy Brunswick Stew for a comforting family feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a baking dish and cover with foil, warming it in a preheated oven at 350°F (175°C) until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Mandolay contains roughly 654 calories, with 15g protein, 111g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (45% of the Daily Value), iron (44% of the Daily Value), and protein (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, you can substitute chicken breasts with thighs or even turkey. Adjust the cooking time accordingly, as darker meat may take slightly longer to cook through. Also, consider using firm tofu for a vegetarian option, ensuring it absorbs the flavors of the sauce.
What if I don't have apricot baby food?
If apricot baby food is unavailable, you can use pureed fresh or canned apricots instead. Just ensure that they are unsweetened and without added preservatives. Alternatively, a mixture of peach puree and a bit of honey can also work well in this recipe.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce in advance, storing them separately in the refrigerator. When ready to cook, combine them in an oven dish and bake as directed. This dish also tastes great the next day, allowing the flavors to meld even more.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).