Mango Chicken Curry

Mango Chicken Curry


6 people made this

The secret to this tasty chicken curry is not only the madras curry powder, but a pinch of mango chutney. It also has yoghurt to give it a delicious creamy taste.


Serves: 4 

  • 2 tablespoons of olive oil
  • 4 large chicken breast fillets, cubed
  • 2 large onions, finely diced
  • madras curry powder, to taste
  • 2 teaspoons plain flour
  • 1 1/2 litres chicken stock
  • 1 tablespoon of mango chutney
  • 1 teaspoon tomato puree
  • 150ml thickend cream or yogurt
  • salt and pepper, to taste

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat olive oil in a frying pan over medium heat. Cook sliced chicken breast for 8 -10 minutes or until browned and cooked through. Remove from frying pan and set aside.
  2. Add chopped onions and cook to soften. Add a tablespoon of madras curry powder and stir well. Sprinkle over two teaspoons of plain flour. Add chicken stock and stir until thickened. Add one tablespoon of mango chutney and one teaspoon tomato puree then stir well. Stir in cream or yoghurt and blend in. Season with salt to taste.
  3. Return the chicken to the frying pan and heat through.

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