Sesame Chicken with Rice and Chutney Sauce
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  • Sesame Chicken with Rice and Chutney Sauce

Sesame Chicken with Rice and Chutney Sauce

Delicious chicken with sesame. You can also try replacing the sesame seeds with black sesame seeds.


Step 1
  • Chop the mango chutney, leaving 1 tablespoon for brushing the meat. Brush the chicken fillets with the mango chutney and sprinkle with salt and pepper. Finally, coat the chicken pieces in sesame seeds.
Step 2
  • Melt the butter in a pan and fry the chicken fillets on a low heat for approximately 12 minutes until the fillets are cooked - turning them occasionally. Take the pan off the heat and let the chicken pieces rest covered, for approximately 5 minutes.
Step 3
  • Core and cut each apple into 4 quarters. Dice the apples. Heat the milk sauce in a heavy-based saucepan with the apple pieces, the rest of the mango chutney, curry powder and salt and pepper. Cook the sauce on a low heat, keeping stirring for approximately 2 minutes. Taste.
Step 3
  • Put rice and chutney sauce in hot bowls. Arrange the sesame chicken fillets with the leeks in a large, hot dish.
Top Tip

The chutney sauce can be warmed up again. It's great with fried pork chops, noodles or rice. The sesame chicken fillets can be eaten cold.


Mangos Chutney
100 g
Chicken fillets
Fine salt
Freshly pepper
Sesame seeds
60 g
25 g
Unpeeled apples
Bernaise sauce
500 ml
East Indian Curry powder
Sea salt
Freshly pepper
Loose rice Parboiled, e.g. Basmati Rice
320 g
300 g
Mild mango chutney