Fruity Mango Chutney Chicken Curry Recipe

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!

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!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQS
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

1. Quick and easy to prepare, perfect for busy weeknights.
2. Family-friendly curry that everyone will enjoy, from the youngest to the oldest.
3. Requires only 7 ingredients, making it both simple and convenient.
4. 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

😋Related recipes

More curry recipes to try!

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Recipe