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Curried Mango Chicken

Curried Mango Chicken


"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."
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35 m servings 261 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 78
  1. 102 Ratings

Most helpful positive review

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 ch...

Most helpful critical review

if u cud elaborate on the making of curry paste and mango chutney it wud help amateurs in the kitchen

Most helpful
Most positive
Least positive

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 ch...

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 l...

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 ki...

Just so everybody knows, you can buy mango chutney in the grocery store. Here in Nova Scotia it is in the foreign food section with other spices and sauces. It's easier than making it from scr...

Super yummy! I used vindaloo paste instead of plain red curry paste--and boy did that add an extra kick to this dish! Also, I almost bought mango butter, but then I found the mango chutney in t...

I love meals that don't taste like you made them at home! Very Delicious, a little sweet and a little spicy! My husband really enjoyed it too, but he said that the tomatoes in the dish made it s...

I am novice cook! I made this for my boyfriend who is from Southern India, where chicken curries are very popular. I did add a tiny bit of coconut milk to the recipe and used hot curry paste ( h...

Simple. Very easy to make. And it tasted good. I used a mild curry paste and regular mango chutney which made it mild with a little kick.

Store-bought chutney always makes me queasy. So I made mine from scratch (it was easy!) Cooked the rest just as stated, and my hunger abated. We ate it while we played Parcheesi.

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