Mango Chutney Chicken Curry

Welcome to Simple, Sweet & Savory! For my first official blog post, I thought I would start with something that’s ethnic, delicious, and a favorite go-to recipe in our household—Mango Chutney Chicken Curry. I think curry has an interesting flavor. People either love it or they hate it. I have to admit, I haven’t always loved it. It wasn’t until I got married that I started to realize how delicious it really was.

My husband spent a couple of years in Japan and grew to love curry. He ate it with everything—rice, noodles, or sometimes he would just slather it on a piece of toast. He introduced me to Golden Curry, the seasoning packets you can get at the store. They make whipping up a curry dish a cinch.

But I have to admit this Mango Chutney Chicken Curry is way better. I love that you can adjust the curry heat to your liking and the mango chutney just adds a touch of sweetness that gives a perfect balance to the spiciness of the curry. I have made the recipe a few times with different curry powders. If you like more heat, try using a Hot Curry powder. Either way, your mouth with thank you!

Mango Chutney Chicken Curry

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This curry dish is a perfect blend of sweet and spicy and is great for leftovers. Serve on top of white rice.

Author: Erin

Recipe type: Main Dish

Serves: 6

Ingredients

• 3 Tbsp canola oil, divided
• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup potato, peeled and cubed
• 1 cup carrots, chopped
• 1 cup green bell pepper, chopped
• 1 cup onion, chopped
• 1 Tbsp curry powder
• 4 garlic cloves, minced
• ½ tsp salt
• ½ tsp pepper
• 1 cup mango chutney (the 12-oz. Patak's jar I bought had just enough)
• 1 cup half-and-half

Instructions

1. In a large skillet, heat 1 Tbsp oil over medium-high heat. Brown chicken on all sides and remove to bowl.
2. In same skillet, heat 1 Tbsp oil and saute potatoes and carrots until slightly tender. Remove from pan.
3. In same skillet, heat 1 Tbsp oil and saute bell pepper and onion until onions are golden, about 3 minutes.
4. Return chicken, potatoes, and carrots to pan and add curry powder, garlic, salt, and pepper, tossing to coat. Cook 1–2 minutes longer.
5. Stir in chutney and cream. Bring to a boil. Reduce heat and simmer, uncovered, 4–6 minutes or until chicken is no longer pink, stirring occasionally.

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