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Mango Chutney Chicken Curry


  • 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.

Nutrition Facts

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


Average Rating:
  • Anne
    Nov 11, 2018
    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.
  • NancyHanks
    Dec 12, 2017

    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!

  • Stevo
    Oct 26, 2016

    Fantastic, so simple but so good. I used creme fraiche cos I didn't have half-half and it was awesome. Thanks!

  • VersatilePlanet
    Jan 20, 2015

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

  • buffcoat
    Dec 31, 1969

    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!

  • piehlar
    Dec 31, 1969

    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!

  • ColleenaG
    Dec 31, 1969

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

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