My Easy Curried Mango Chicken is an easy recipe the whole family will love. It’s quick to make, full of flavour and you can adjust the spicing to suit everyone’s tastes.
My family is funny about spicy food. Some of us like mild spice, some of us like ‘it’s so hot there’s steam coming out my ears’ spice, and some of us are really not sure about spice at all. My Curried Mango Chicken recipe is full of flavour, without being overly hot and spicy. The sweet chutney is the perfect foil to the gentle heat of the curry powder, giving this easy dish a delicious sweet/savoury vibe.
Adjust the Spicing of Curried Mango Chicken to Suit Your Family
One of my favourite things about my Curried Mango Chicken is that you can adjust the spicing to suit your family. While I use a teaspoon of a mild curry powder blend, you may wish to use two. Or replace the curry powder entirely with ground cumin for a muskier, deeper flavour. That was how I made this recipe when I was first developing it. Also, you can use any mango chutney you like. My family prefers a brand called Sharwoods, but use your favourite, or try making your own.
Quick, Easy and Delicious
Quick and easy to put together, Curried Mango Chicken makes a great mid-week supper. I usually serve it with rice and a green vegetable, but it’s equally delicious with crushed new potatoes or couscous. You can also serve Nan bread or Popadoms alongside.
Curried Mango Chicken leftovers are wonderful sliced and warmed in wraps or – and this is my favourite – scatter a few slices of the chicken, along with a bit of the peppers and sauce, on a leftover Nan bread. Sprinkle with some grated cheese and heat in the oven for about 10 to 15 minutes. Talk about love your leftovers!
Curried Mango Chicken – Printable Recipe
- 2 tablespoons mild vegetable oil, divided (I use mild olive oil)
- 1 onion, red or mild white, finely sliced
- 1 red pepper, finely sliced
- 4 boneless skinless chicken breasts, pasture raised or organic if possible
- 2 generous tablespoons flour
- 1 teaspoon mild curry powder
- pinch of salt
- ¼ teaspoon pepper
- ½ cup mango chutney
- ¼ to ½ cup chicken stock (you may not need it all)
- Heat 1 tablespoon of the oil in a large frying pan over medium heat.
- Sauté the onion and red pepper until it begins to soften.
- Meanwhile, put the flour, curry powder, salt and pepper in a large plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
- When the vegetables have begun to soften, remove them from the frying pan and keep warm.
- Add the remaining tablespoon of vegetable oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
- Cook the chicken for about five minutes on each side, until it has begun to take on a bit of a golden colour.
- Mix together the mango chutney and ¼ cup of the chicken stock.
- Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
- Return the heat to medium and return the onions and peppers to the pan with the chicken. Continue to cook, turning the chicken once or twice, until the meat is cooked through with an internal temperature of 165°F and no pink remains inside.
- Check the sauce. If it is too thick you can add a the remaining ¼ cup of chicken stock, a bit at a time, until the desired consistency is reached.
- Carefully taste a bit of the sauce (it will be hot) and add more pepper to taste if necessary.
- Serve the chicken with rice, a green vegetable and some warm Nan bread.