Mango chicken curry recipe

13 ratings Rate
  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 450 calories / serving
  • Freezable
Add this recipe to your binder.

With succulent chicken thighs, fragrant garlic and spicy chilli paired deliciously with sweet mango and refreshing coconut milk, this hearty chicken curry is packed with flavour. It's the perfect family dinner and an easy chicken recipe that can be made in just 30 minutes.

  1. Heat half the oil in a nonstick frying pan. Add the chicken and cook until golden all over. Remove from the pan with a slotted spoon and set aside.
  2. In the same pan, cook the onion for 2-3 minutes, until softened. Stir in the garlic and chilli fakes and cook for 1 minute more, until fragrant. Add just over half the mango chutney to the pan along with the coconut milk and the reserved chicken. Bring to the boil, then simmer for 10 minutes, or until the chicken is cooked through.
  3. Stir in a little more mango chutney to taste (if needed) and season well. Meanwhile, heat the remaining oil in a small pan. Add the curry leaves and fry for 30 seconds - 1 minute, until crisp. Drain on kitchen paper, then arrange over the curry. Serve with the rice and extra chilli flakes, if you like.

Freezing and defrosting guidelines

You can freeze the curry only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Chicken Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 tbsp vegetable oil
  • 500g (1lb) chicken thigh fillets, cut into large chunks
  • 1 red onion, thickly sliced
  • 2 garlic cloves, crushed
  • pinch red chilli flakes, plus extra to serve
  • 1 x 230g jar spicy mango chutney
  • 400ml tin light coconut milk
  • handful fresh curry leaves (optional)
  • cooked white rice, to serve
  • Energy 1885kj 450kcal 23%
  • Fat 26g 37%
  • Saturates 10g 52%
  • Sugars 29g 32%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 31.9g Protein 24.6g Fibre 0.7g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.