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Mango Chutney Chicken Curry Recipe
Mango Chutney Chicken Curry Recipe photo by Taste of Home

Mango Chutney Chicken Curry Recipe

Read Reviews (3)
5 3
Publisher Photo
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, WA
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mango chutney
  • 1/2 cup half-and-half cream

Directions

  1. In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook 1-2 minutes longer or until aromatic.
  2. Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink, stirring occasionally. Yield: 4 servings.
Originally published as Mango Chutney Chicken Curry in Simple & Delicious

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mango Chutney Chicken Curry(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 18, 2014

This recipe was delicious! My family of 5 enjoyed it very much. We did not change anything in the recipe and it was very easy to make. Thanks so much for such a great recipe!

MY REVIEW
Reviewed Jan. 30, 2014

We have made this twice - once with pineapple chutney and once with mango chutney and loved it each time. It is quick and easy to make and reheats well, too. A great combo of flavors!

MY REVIEW
Reviewed Dec. 9, 2013

Wonderful dish ! Great flavor, a little sweet, a little heat. I made rice and a veggie...great dinner.

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