By Foodie Moodie • Jump to Recipe • Print Recipe

Boiled Chicken with Chilli Garlic Tomato Chutney

⏱️ Prep: 10 min

🔥 Cook: 20 min

🕒 Total: 30 min

👨‍👩‍👧‍👦 Servings: 2

Juicy boiled chicken served with a spicy, tangy chilli garlic tomato chutney. Perfect with rice or a fresh salad on the side.

💖 Why You’ll Love This Recipe

• ✅ Tender, flavorful boiled chicken
• ✅ Spicy and aromatic chutney topping
• ✅ Quick to prepare and cook
• ✅ Perfect pairing with rice or salad

💡 Cooking Tips

• Boil the chicken with all aromatics for extra flavor.
• Strain the chicken stock for later use in soups or rice dishes.
• Adjust the chilli level in chutney to taste.
• Brush lightly with soy or oyster sauce for extra depth (optional).

🍴 Serving Suggestions

• Serve hot with steamed rice or fresh salad.
• Garnish with extra fresh coriander leaves.

❄️ Storage

• Keep chicken and chutney in separate airtight containers in the fridge for up to 2 days.
• Reheat gently in a pan to retain moisture and flavor.

🔄 Variations

• Add bell peppers or diced tomatoes to the chutney for extra texture.
• Use chicken thighs instead of Maryland for more meat per piece.
• Adjust spice levels to make it milder or hotter.

❓ FAQs

• Can I prepare the chutney ahead? Yes, the chutney can be made a day in advance and stored in the fridge.
• Can I skip the soy/oyster sauce? Absolutely, it’s optional and the dish will still be flavorful.
• Can this be served cold? Best served hot, but it can be enjoyed at room temperature.

📝 Ingredients

• For boiled chicken: 2 chicken Maryland (350g), 4 cups water, 2 tsp coriander stems, 1 clove garlic, 2 peppercorns, 1/2 onion, 2 green chillies, 1 cube chicken stock, salt to taste
• For chilli garlic tomato chutney: 1 tomato finely chopped, 1/2 onion finely chopped, 2 tbsp minced garlic, 2 tbsp minced chillies, 2 tbsp minced coriander with stems, 1 tbsp tamarind water, 1/2 tsp sugar, 1/2 tsp red chilli paste, 1/2 tsp soy sauce, 1/2 tsp fish sauce, 1 tsp lemon juice, salt to taste
• Butter or oil for frying

👨‍🍳 Instructions

1. In a pot, combine water, chicken, coriander stems, garlic, peppercorns, onion, green chillies, chicken stock cube, and salt. Boil on high heat for 7 minutes.
2. Remove chicken and strain the stock. Save the stock for rice or soup.
3. In a pan, heat butter or oil and lightly fry the boiled chicken until brown. Brush lightly with soy and oyster sauce if desired. Keep warm.
4. In the same pan, add finely minced tomato, garlic, chillies, onion, and coriander. Sauté until fragrant (about 5–7 minutes).
5. Add tamarind water, sugar, red chilli paste, soy sauce, fish sauce, and lemon juice. Simmer for 10 minutes until chutney reaches a thick consistency.
6. Serve the chutney hot over the chicken, alongside rice and salad.

📊 Nutrition (per serving)
Calories: ~280 | Protein: 30g | Carbs: 5g | Fat: 15g