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Sticky mango chicken recipe

Sticky mango chicken recipe

5 ratings

Created by The Tesco Real Food team

This Indian-inspired roast chicken recipe makes a fab Sunday roast in the summer. Warm spices and fruity mango chutney offer a nice balance of flavours without too much heat. Serve with a zesty chickpea and pomegranate seed salad, the remaining raita, and some poppadoms or naans. See method

  • Serves 6
  • Takes 1 hr 15 mins
  • 942 calories / serving

Ingredients

  • 2kg whole chicken
  • 1 tbsp rapeseed oil
  • 1½ tsp mild curry powder
  • 1½ tsp garam masala
  • 100g mango chutney
  • 190g jar raita
  • 5g fresh coriander, chopped
  • ½ red chilli, finely sliced
  • 64g pack poppadoms, roughly broken up
  • 4 naans

For the salad

  • 2 tbsp olive oil
  • 1 lime, ½ zested and juiced, ½ cut into wedges
  • 2 tbsp finely chopped fresh coriander
  • 1 tsp garam masala or chaat masala
  • ½ garlic clove, grated
  • 1 tbsp mango chutney
  • ¼ cucumber, finely chopped
  • ½ red onion, finely sliced
  • 150g cherry tomatoes, quartered
  • 400g tin chickpeas, drained and rinsed
  • 80g pack pomegranate seeds​
  • ½ red chilli, finely chopped​
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    3940kj
    942kcal     47%

  • Fat

    47g 67%

  • Saturates

    10g 52%

  • Sugars

    19g 21%

  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 68.9g Protein 56.6g Fibre 9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken breast down on a chopping board and use a sharp knife or poultry shears to cut along each side of the back bone to remove. Turn over and press down firmly between the breasts with the palm of your hand to snap the breast bone (this helps it lay flat). Transfer to a snug-fitting roasting tray, then rub in the oil, curry powder and garam masala. Season well, then roast for 35 mins.
  2. Brush the mango chutney all over the chicken skin, then return to the oven for 20 mins or until sticky and cooked through and the juices run clear. Cover with foil and rest for 15 mins before carving.
  3. Meanwhile, for the salad, whisk together the oil, lime zest and juice, coriander, garam masala, garlic and mango chutney; season. Put the remaining ingredients in a bowl and toss with the dressing.
  4. Drizzle a little raita over the carved chicken and scatter with the coriander and sliced chilli. Serve with the remaining raita, the salad, lime wedges and poppadoms and naans to dip.

Tip: To barbecue, preheat and wait until the coals have turned white. Cook the chicken directly on the grill for 20 mins, breast-side down; turn and cook for another 20 mins or until cooked through and the juices run clear.

See more Chicken recipes

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

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