Mango Curry Chicken

This Mango Curry Chicken recipe has such a unique flavor. You will not believe how easy this Indian inspired dish is to make. The mango curry is the perfect combination of spicy and sweet. This Mango Chicken Curry recipe only takes 15 minutes to make in total and uses simplified ingredients from a traditional Chicken Mango Curry. You do not need any fresh mangoes or coconut milk for this recipe, just mango chutney.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 Servings

Calories: 304 kcal per serving

Ingredients

1 ½ tablespoons - Oil or Butter
3 - Chicken Breasts
2 teaspoons - Garlic
1 - Onion
1 tbsp - Indian Spice Blend (tandori masala or garam masala)
2 tablespoons - Curry Paste
¼ cup - Mango Chutney

Instructions

Place oil in a dutch oven or stockpot over medium heat.
Once oil is hot, add the onions and saute 2 minutes until opaque.
Add the garlic and continue to cook for 1 minute.
Chop up the chicken into bite sized pieces and add to the stockpot.
Season the chicken with the Indian Spice Blend and stir to coat completely.
Cook chicken until it well-seared, about 5-7 minutes, or until chicken reaches an internal temperature of 145 F.
Stir in the curry paste and mango chutney and continue to cook until sauce is glossy and well-combined and chicken reaches 165F.
Serve over rice with a garnish of cilantro, if desired.

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