Mango Chutney Chicken Curry

  • Women‍‍`s Corner
  • October 17, 2022

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


- 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

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Method: 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.

This recipe is taken from

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