This delicious fruity mango chutney chicken curry is super quick to make with only 5 minutes of prep, and perfect for a fuss-free midweek Indian-inspired dinner.
Just 7 ingredients are needed, and the result is this tasty, creamy, fruity chicken curry recipe the whole family will love! Serve with rice or couscous for a filling and tasty meal. You might also like my chicken rogan josh recipe!
We LOVE mango chutney in this house, and get through loads of the stuff at our weekly family curry nights. We dollop it on curry, dip our poppadum's in it...and often just eat it straight out of the jar (well I do anyway!).
I recently had the bright idea of trying to incorporate mango chutney into a fruity curry sauce for some chicken breasts, and it worked out perfectly!
There were clean plates all around and requests to make it again soon, which is always a good sign!
👩🍳 Love chicken curries? Try my tangy chicken pathia recipe, or how about an easy peanut butter chicken satay curry?
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✔️ Why should you try it?
- Quick and easy.
- Family friendly curry.
- Only 7 ingredients.
- 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. I used full-fat crème fraiche, but use half-fat if you want to cut the calories.
- Mild Curry Powder - make sure your curry powder is fresh and in date. If you prefer you can make your own curry powder spice mix, I just find it easier using a store bought mix when time is short.
- 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 a little 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
This fruity mango chutney chicken curry is delicious served with homemade pilau rice or turmeric rice, naan bread, and raita. I often 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 Indian-inspired recipes to try!
- Keema Matar - This tasty Keema Matar (minced beef and pea curry), is so easy to make, flavourful, and a great way to introduce your children to curry.
- Leftover Chicken Curry - using leftover roast chicken!
- Chicken Korma - Mild, creamy and perfect for kids!
- Lamb Tikka Masala - Made with diced lamb shoulder or leftover roast lamb.
- Easy Turkey Curry - An easy leftover turkey curry recipe, packed full of vegetables and ready in just 40 minutes. This is my go-to turkey curry for Boxing Day!
- Chicken Pasanda - A mild and creamy curry, perfect for kids.
- Prawn Bhuna - A quick and easy prawn bhuna made with juicy king prawns and store cupboard Indian spices.
- Sweet Potato and Lentil Curry - An easy vegan sweet potato and lentil curry (also known as dal) which packs a punch in flavour. Best of all it’s made in under 30 minutes, so a perfect mid-week meal option when time is short.
- Halloumi Curry - A fusion style twist on a classic Indian curry. Halloumi is fried and mixed into a creamy and fragrant curry sauce, for a delicious Halloumi curry EVERYONE will love!
- Cauliflower and Lentil Curry - A vegetarian cauliflower and red lentil curry in a creamy coconut and coriander sauce.
- Easy Sausage Curry - a retro dish from 80's.
- Lamb Balti - Tender chunks of lamb are marinated in spices before being cooked with vegetables on a high heat and served in a fragrant tomato-based sauce.
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Fruity Mango Chutney Chicken Curry
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.
- Turn down the heat to medium and add the garlic and ginger. Stir for a couple of minutes.
- Add the curry powder, mango chutney and crème fraiche and mix everything together to combine.
- 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.
Video
Notes
- 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.
Jenn
I love mango chutney as a condiment and I'm excited to try it with this chicken dish!
Michelle
This looks so tasty! We love mango chutney and always have a jar in the cupboard so will definitely be making this asap!
Pam
What a fantastic combination of flavors! I can't wait to try this.
Jess
Oohhh I love the added mango in this!
Dannii
We always add mango chutney to our curry. It adds such a huge amount of flavour, doesn't it.
Ruth
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
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
This is so tasty!
Debbie heads
How much mango chutney do you put in and amount of other ingreadants
Beth Sachs
Hi Debbie. The recipe card is at the bottom of the post.