Chicken Curry – Easy one pot mango chicken curry

Chicken Curry

If you are looking for a quick and easy one-pot chicken curry recipe, look no further! 

This is a versatile recipe and most meats can be used. 

Or if you have a bit of roast chicken leftover from a roast you can use that instead of chicken breast. Serve it with rice, naan or poppadoms. 

Or all three if you like! 

Get you authentic takeaway flavours at a fraction of the cost.

 

chicken curry

Mango Chicken Curry - Easy one pot chicken curry

If you looking for a quick and easy one-pot chicken curry recipe, look no further! This is a versatile recipe and most meats can be used. Or if you have a bit of roast chicken leftover from a roast you can use that instead of chicken breast. Serve it with rice, naan or poppadoms. Or all three if you like! Get you authentic takeaway flavours at a fraction of the cost.

How many stars do you give this recipe

Recipe Cost £4.00
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course, Dinner, Lunch, Midweek Meals
Cuisine Meat, Asian, UK, 30 minutes plus, Poultry, Mid-Week, Lunch, Rice, Dinner
Servings 4
Calories 420 kcal

Ingredients
  

Chicken Curry

  • 4 Chicken Breast
  • 1 Onion
  • 4 Garlic Cloves
  • Large piece of ginger
  • 4 tbsp Oil
  • 1 tbsp Cumin Seeds
  • 2 tbsp Curry powder
  • 400 g Tin of chopped tomatoes
  • 2 tbsp Mango Chutney
  • 200 ml Chicken stock
  • 1 tbsp Garam Masala
  • Small handful coriander

Instructions
 

Chicken Curry

  • I blitzed the onion, ginger and garlic in the food processor to form a rough paste (if you don't have a food processor you can grate them and mix them together).
    4 Garlic Cloves, Large piece of ginger, 4 tbsp Oil
  • After heating the oil in the wok, I added the cumin seeds and cooked for about 30 seconds before adding the chicken, onion, garlic and ginger paste. I then fried this for about 8 minutes or so until it turned a dark golden colour.
    1 Onion, 1 tbsp Cumin Seeds, 4 Chicken Breast
  • The curry powder was added and then 30 seconds later I chucked in the tin of tomatoes and the mango chutney. I brought it up to a simmer before adding the chicken and cook it for a couple of minutes.
    2 tbsp Curry powder, 400 g Tin of chopped tomatoes, 2 tbsp Mango Chutney
  • Next, to be added was the chicken stock, which I stirred in before leaving it to simmer away for about 10 minutes until the chicken was cooked through.
    200 ml Chicken stock
  • Finally, I added the garam masala and coriander leaves before serving with rice, naan and poppadoms.
    1 tbsp Garam Masala, Small handful coriander

Nutrition

Calories: 420kcal
Keyword chicken, rice, curry, leftovers, flatbreads
Tried this recipe?Let us know how it was!

 

Chicken Curry

Nutrition Facts
Mango Chicken Curry - Easy one pot chicken curry
Amount per Serving
Calories
420
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.

 

Goes well with

 

 

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