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My review
Curried Mango Chicken
31
Cheri
"You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries."
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Ingredients
35 m servings 261Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 78103 Ratings
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Most helpful positive review
10/9/2008
I make this recipe constantly, either for dinner in our home or as a casserole when we visit. People rave about it, and have continually ask for the recipe. I do use fresh mango rather than ch...
Most helpful critical review
12/13/2011
if u cud elaborate on the making of curry paste and mango chutney it wud help amateurs in the kitchen
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10/9/2008
I make this recipe constantly, either for dinner in our home or as a casserole when we visit. People rave about it, and have continually ask for the recipe. I do use fresh mango rather than ch...
6/4/2009
This is the kind of recipe that always makes me wonder why anyone would choose to make frozen or boxed dinners. In the same amount of time, you've got an excellent, impressive dish that tastes l...
1/8/2009
This recipe was easy and came out really well. I cut up about 4 breasts after first seasoning them with salt and pepper. For the curry paste, I used a whole 6 oz jar of yellow curry paste and ki...
10/13/2008
Just so everybody knows, you can buy mango chutney in the grocery store. Here in Nova Scotia it is in the foreign food section with other spices and sauces. It's easier than making it from scr...
6/6/2011
Super yummy! I used vindaloo paste instead of plain red curry paste--and boy did that add an extra kick to this dish! Also, I almost bought mango butter, but then I found the mango chutney in t...
6/20/2010
I love meals that don't taste like you made them at home! Very Delicious, a little sweet and a little spicy! My husband really enjoyed it too, but he said that the tomatoes in the dish made it s...
10/19/2011
I am novice cook! I made this for my boyfriend who is from Southern India, where chicken curries are very popular. I did add a tiny bit of coconut milk to the recipe and used hot curry paste ( h...
10/11/2008
Simple. Very easy to make. And it tasted good. I used a mild curry paste and regular mango chutney which made it mild with a little kick.
4/25/2010
Store-bought chutney always makes me queasy. So I made mine from scratch (it was easy!) Cooked the rest just as stated, and my hunger abated. We ate it while we played Parcheesi.