This delicious and fruity mango chutney chicken curry is incredibly quick to make, with just 5 minutes of prep time. It's perfect for a fuss-free midweek Indian-inspired dinner.
With only 7 ingredients, you can create a tasty, creamy, and fruity chicken curry that the whole family will love. Serve it with rice or couscous for a filling and satisfying meal. You might also like my chicken rogan josh recipe!
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In our house, mango chutney is a staple, especially during our weekly family curry nights. We use it generously on our curry, dip our poppadums in it, and sometimes, I even eat it straight from the jar!
Recently, I had the idea to incorporate mango chutney into a fruity curry sauce for chicken breasts. It turned out perfectly!
The mango chutney curry was a hit, with everyone finishing their plates and asking for it to be made again soon-a sure sign of success!
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✔️ Why should you try it?
- Quick and easy to prepare, perfect for busy weeknights.
- Family-friendly curry that everyone will enjoy, from the youngest to the oldest.
- Requires only 7 ingredients, making it both simple and convenient.
- Creamy and delicious.
🥘 Ingredients
Chicken Breasts - 4 boneless and skinless chicken breasts, diced into bitesize chunks.
Olive Oil - for frying the chicken.
Mango Chutney - Use a good-quality jar of mango chutney. You could also use homemade mango chutney instead.
Crème Fraiche - helps balance the fruitiness of the mango chutney and creates a thick luxurious creamy curry sauce.
Mild Curry Powder - or medium if you like your curry spicier.
Garlic - 2 cloves, peeled and finely chopped.
Ginger - 1 teaspoon of grated ginger gives the curry a lovely background warmth.
Fresh Coriander - for serving, or just leave it out if you don't like coriander.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat olive oil in a shallow casserole or frying pan and brown the chicken breast pieces.
Two: Add the ginger and garlic and stir for a couple of minutes on a medium heat.
Three: Add the curry powder, mango chutney, and crème fraiche and stir with a wooden spoon until everything is combined.
Four: Simmer for 10 minutes until the chicken is cooked through. Season and serve with chopped coriander.
🍴 Serving suggestions
Chicken curry with mango chutney is delicious with homemade pilau rice or turmeric rice, naan bread, and raita. I like to serve a vegetarian curry alongside it too, such as this tasty chickpea and spinach curry.
📖 Variations
- Make it vegetarian by using Quorn pieces instead of chicken.
- Up the spice by adding 1 chopped red chili at the same time as the garlic and ginger. You could also use a hot curry powder instead of a mild one.
- Add a handful of frozen peas to the curry 5 minutes before the end of cooking.
- Sliced peppers or mushrooms would also make a tasty addition.
🥡 Storage
The cooked mango chutney chicken can be stored in the fridge for 48 hours. Reheat thoroughly in the microwave until piping hot.
It can also be frozen for up to three months in a freezer safe container. Defrost in the fridge overnight and reheat in the microwave.
❓ FAQS
Mango chutney is a popular Indian condiment made with ripe mangoes, garlic, ginger, spices and vinegar.
Mango chutney is mainly used as a condiment for curries and Indian dishes. It's also delicious with cheese, or spread in sandwiches.
😋Related recipes
More curry recipes to try!
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Recipe
Fruity Mango Chutney Chicken Curry
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 4 Chicken Breasts boneless and skinless, diced into bitesize pieces.
- 1 tablespoon Olive Oil
- 2 Garlic Cloves peeled and chopped
- 1 teaspoon Ginger peeled and grated
- 2 tablespoon Curry Powder mild
- 150 g Mango Chutney
- 150 g Crème Fraiche
- 1 tablespoon Coriander chopped
Instructions
- Heat the oil in a shallow casserole or frying pan and brown the chicken pieces on a high heat, stirring continuously.1 tablespoon Olive Oil, 4 Chicken Breasts
- Turn down the heat to medium and add the garlic and ginger. Stir for a couple of minutes.2 Garlic Cloves, 1 teaspoon Ginger
- Add the curry powder, mango chutney and crème fraiche and mix everything together to combine.2 tablespoon Curry Powder, 150 g Mango Chutney, 150 g Crème Fraiche
- Simmer for 10 minutes until the sauce is thick and the chicken pieces are cooked through.
- Season with salt and pepper and serve with chopped coriander, rice and naan bread.1 tablespoon Coriander
Jenn says
I love mango chutney as a condiment and I'm excited to try it with this chicken dish!
Michelle says
This looks so tasty! We love mango chutney and always have a jar in the cupboard so will definitely be making this asap!
Pam says
What a fantastic combination of flavors! I can't wait to try this.
Jess says
Oohhh I love the added mango in this!
Dannii says
We always add mango chutney to our curry. It adds such a huge amount of flavour, doesn't it.
Ruth says
I made this and the flavours were amazing!! Only problem I had was that the chicken breast was a little tough. Any ideas as to what I did wrong?
Beth Sachs says
Hi Ruth. Try cutting the chicken into large pieces next time. You could also try boneless chicken thighs, which retain their moisture more than breast meat. Glad you liked the flavours.
Pauline says
This is so tasty!
Debbie heads says
How much mango chutney do you put in and amount of other ingreadants
Beth Sachs says
Hi Debbie. The recipe card is at the bottom of the post.