Curried Mango Chicken

Curried Mango Chicken

69
Cheri 14

"You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries."

Ingredients 35 m {{adjustedServings}} servings 261 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.
Tips & Tricks
Indian Chicken Curry (Murgh Kari)

Chicken breasts simmer in a spicy tomato and yogurt sauce.

Chef John's Chicken Tikka Masala

Coconut milk, instead of cream, is the key to this classic chicken curry dish.

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Reviews 69

  1. 93 Ratings

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patbowes
10/9/2008

I make this recipe constantly, either for dinner in our home or as a casserole when we visit. People rave about it, and have continually ask for the recipe. I do use fresh mango rather than chutney and find this a lot nicer and fresher. We use the hot curry paste and it makes all the difference in the world. You will love this recipe. We serve with cooked long grain rice.

SunnyByrd
6/5/2009

This is the kind of recipe that always makes me wonder why anyone would choose to make frozen or boxed dinners. In the same amount of time, you've got an excellent, impressive dish that tastes like a human made it. I increased the chutney and curry, just because I like it spicy, and served this over rice with chopped cilantro and fresh chilled mango. Yum! Thanks for the recipe! :)

BAJANCHEF
1/8/2009

This recipe was easy and came out really well. I cut up about 4 breasts after first seasoning them with salt and pepper. For the curry paste, I used a whole 6 oz jar of yellow curry paste and kind of eye-balled the chutney so it was nice and spicy. It was already very saucy then so I only added a 14 oz can of diced tomatoes. Very yummy and definitely going into rotation from now on.