Mango Chutney Chicken Curry

Name: Mango Chutney Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Asia, Indian
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

11 reviews

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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

Mango Chutney Chicken Curry Recipe photo by Taste of Home

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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

In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer.
Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts

1/2 cup: 320 calories, 9g fat (3g saturated fat), 78mg cholesterol, 558mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 24g protein.

Mango Chutney Chicken Curry

Total Time

Makes

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