Mango Chutney Chicken Curry
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, Washington
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
Reviews
This was a quick, delicious meal! I used evaporated milk for the cream, as I didn't want to run to the store! I also added a bit of garlic salt and a splash of lemon juice, just because the chutney was super sweet and needed some balance. Served over rice with toasted cashews - Yum!!
Please let me know which brand of mango chutney you used. Waiting to try this recipe. Thanks
This is one of the most delicious dishes I have made. I will certainly be making this again. Thank you so much ch for sharing.
Very easy and something different for a change. My store had sweet and hot mango chutney. I went with the sweet and it was delicious!
Fantastic, so simple but so good. I used creme fraiche cos I didn't have half-half and it was awesome. Thanks!
Thanks for the tips and tricks and recipe now I can finish of the curry I'm making thank you!
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!
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!
Wonderful dish ! Great flavor, a little sweet, a little heat. I made rice and a veggie...great dinner.