Curried Mango Chicken Recipe -
Curried Mango Chicken Recipe
  • READY IN 35 mins

Curried Mango Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 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.

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

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! :)

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.

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.

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!

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.

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! :)


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  • 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.

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