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.
4Chicken Breastsboneless and skinless, diced into bitesize pieces.
1tablespoonOlive Oil
2Garlic Clovespeeled and chopped
1teaspoonGingerpeeled and grated
2tablespoonCurry Powdermild
150gMango Chutney
150gCrème Fraiche
1tablespoonCorianderchopped
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
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.
Freezing: The fruity chicken curry can be frozen for up to 3 months in a freezer safe container.Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Fruity Mango Chutney Chicken Curry
Amount per Serving
Calories
405
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
145
mg
48
%
Sodium
276
mg
12
%
Potassium
920
mg
26
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
49
g
98
%
Vitamin A
104
IU
2
%
Vitamin C
7
mg
8
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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