Recipe: Easy Chicken And Mango Curry


This curry is mild, creamy and sweet. A fragrant, fruity and chicken delight that uses up leftover chicken and is so simple to make because the only chopping needed to hack up the meat. It's really rich and filling so you won't need to eat nearly as much


  • 3 cooked chicken breasts or other cuts your choice
  • 360 g mango chutney
  • 2 tsp ground garam masala
  • 2 tsp curry powder
  • 4 mayonnaise
  • 600 g natural yoghurt
  • 1 handful(s) flaked almonds
  • 1 handful(s) fresh coriander
  • 300 g basmati rice
preheat oven

Step 1

Preheat Oven

preheat an oven to 150°C.

boil chutney and spices

Step 2

Boil Chutney And Spices

spoon the mango chutney into a pan with the spices and bring to the boil for a minute and leave to cool.

prep chicken

Step 3

Prep Chicken

cut the chicken up into strips and put into an ovenproof casserole dish.

make sauce for chicken

Step 4

Make Sauce For Chicken

stir the mayonnaise, yoghurt and mango chutney, mix together and pour over the chicken.

bake curry

Step 5

Bake Curry

put on a lid (or tinfoil) and bake in the oven for about 40 minutes.

prep almonds and coriander

Step 6

Prep Almonds And Coriander

toast some almond flakes and rip up the coriander.

cook rice

Step 7

Cook Rice

boil the rice in salted water for about 10 mins until cooked and plump, then drain.

serve curry with rice

Step 8

Serve Curry With Rice

serve the curry with plenty of boiled rice and a sprinkle of roasted almonds and coriander. serves 4

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