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Red Pepper-Curry Chicken

 Red Pepper-Curry Chicken
The everyday ingredients in this dish are transformed into a colorful weeknight meal. The sauce beautifully coats the chicken.
4 ServingsPrep/Total Time: 30 min.


  • 2/3 cup mayonnaise
  • 3 tablespoons mango chutney
  • 3/4 teaspoon lemon juice
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon curry powder
  • Dash salt
  • 4 boneless skinless chicken breasts (6 ounces each)
  • 1 medium sweet red pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 2 teaspoons minced fresh parsley


  • In a small bowl, combine the first six ingredients. Set aside 1/4 cup
  • for serving.
  • Flatten chicken slightly. Cut red pepper in half lengthwise and
  • remove seeds. Brush with oil and sprinkle with pepper. Grill chicken
  • and red pepper, covered, over medium heat or broil 4 in. from the
  • heat for 6-8 minutes on each side or until a meat thermometer reads
  • 170°. Baste chicken occasionally with mayonnaise mixture.
  • Chop red pepper and toss with parsley. Serve chicken with red pepper
  • and sauce mixture. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Red Pepper-Curry Chicken (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.