Curried Mango Chicken67 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 261 cal
- 5.7 g
- 16.5 g
Based on a 2,000 calorie diet
Reviews (67)Rate This Recipe
"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."
"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! :)"
"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."
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