Curried Mango Chicken

67 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“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.” - by Cheri

Ingredients

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
3 tablespoons curry paste
1/2 cup mango chutney
1 (28 ounce) can diced tomatoes, drained

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
261 cal
13%

Fat
5.7 g
9%

Carbs
16.5 g
5%

Based on a 2,000 calorie diet

Share It

Reviews (67)

Rate This Recipe

125

patbowes

Oct. 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 ..." See moreand 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

Jun. 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 ..." See morehuman 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

Jan. 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 ..." See moreeye-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."

More Reviews