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READY IN 35 mins

Curried Mango Chicken

Read Reviews (67)

"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." — Cheri

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Original recipe makes 6 servings Change Servings

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

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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.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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.

—patbowes

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Most Helpful Critical Review

Dec 13, 2011

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

—bharathi

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90 Ratings

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Jun 05, 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! :)

—SunnyByrd

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Jan 08, 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.

—BAJANCHEF

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Oct 13, 2008

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 scratch.

—Cheri

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Jun 07, 2011

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 the international aisle, and I'm sooo glad I did because they are NOT interchangeable. Serve this over 1/2 cup of brown rice for a delicious dish that's only about 350 calories!

—Jayme

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Jun 22, 2010

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 seem almost italian. Next time I am going to make it with red bell peppers, instead of tomatoes. I served it over coconut jasmine rice.

—Cooking in Rhythm

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Oct 19, 2011

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 ( he likes it very spicy). He was extremely happy with the way it turned out and insisted I make more in the future. Great Recipe!! Thank you! :)

—Dhara

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Nutrition

Calories
261 kcal
13%

Carbohydrates
16.5 g
5%

Cholesterol
91 mg
30%

Fat
5.7 g
9%

Fiber
1.9 g
8%

Protein
33.1 g
66%

Sodium
443 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Mango Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 261
Calories from Fat: 51

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 2.3g 11 %
Cholesterol 91mg 30 %
Sodium 443mg 18 %
** Potassium 548mg 15 %
Total Carbohydrates 16.5g 5 %
Dietary Fiber 1.9g 8 %
Protein 33.1g 66 %
Sugars 12.5g
** Vitamin A 26 %
** Vitamin C 28 %
** Calcium 9 %
** Iron 43 %
** Thiamin 8 %
** Niacin 156 %
** Vitamin B6 42 %
** Magnesium 14 %
** Folate 6 %

* 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.