Mango Chicken with Fresh Mangoes (Edit recipe)

12 recipes
|
39 followers

If you’ve ever grabbed a jar of mango chutney off the shelf, you might be surprised to learn that many store-bought versions only contain 19-43% real mango, loaded with preservatives and additives to stretch out shelf life. But in this Mango Chicken recipe, we’re using fresh mangoes, paired with a bold blend of spices that’ll transform the flavour into something truly extraordinary. The combination of sweetness, spice, and citrus makes this dish a flavour-packed adventure, unlike anything you'll find in a jar!

Share

Save

PREP TIME

30 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

26

Serves: 6

Ingredients

Mango Chutney

4 whole Mango
0.5 whole Onion
4 cloves Garlic, minced
1 pieces Ginger Root
4 Tbsp Cumin, Ground
3 Tbsp Coriander, Ground
1 tsp Cinnamon, Ground
1 Tbsp Turmeric
1 Tbsp Cardamom, Ground
2 Tbsp Honey
2 Tbsp Curry Powder
1 tsp Chile Powder
1 tsp Apple Cider Vinegar

Curry

6 whole Chicken Thighs, Boneless Skinless
0.5 whole Onion
1 clove Garlic, minced
1 whole Tomato
300 ml Coconut Milk
0.5 whole Lemon, juiced
125 grams Snow Peas
1 whole Bell Pepper

To serve

3 cups Rice, Jasmine
1 whole Coriander, Ground, fresh

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the mango chutney, cook onion, garlic, ginger in a pot with oil until translucent. Add all other ingredients and cook on low/medium heat until mangoes have softened and turned to a paste (30 mins), and the taste is as desired. Notes - mash mangoes with a spatula as they get soft.
Brown the chicken in a pan with oil, set aside.
To make the curry sauce, add onion and garlic and cook until translucent. Add in mango chutney, coconut milk, lemon juice, and vegetables. Cook until vegetables are tender but still have a crunch (5-10 mins). Add chicken back in and cook for 5 mins until everything is combined.
Serve with rice and coriander

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	841
Fat:	18 g
Carbohydrates:	143 g
Protein:	33 g
Cholesterol:	0 g
Sodium:	12 mg
Fiber:	10 g
Sugars:	37 g
Sugar Alcohol:	0 g
Calculated per serving.