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Mango Chutney Chicken Curry Recipe

Mango Chutney Chicken Curry Recipe

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. YIELD:4 servings


  • 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


  • 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.

Reviews for Mango Chutney Chicken Curry

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Reviewed Jan. 20, 2015

"Thanks for the tips and tricks and recipe now I can finish of the curry I'm making thank you!"

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!"

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!"

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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Wine Pairings

Full-Bodied White Wine

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