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Mango Chicken Curry – Easy one pot chicken curry

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Mango Chicken Curry – Easy one pot chicken curry

chicken curry

RatingDifficultyBeginner

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 left over 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

Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins

Chicken Curry
 4 Chicken Breastcut into bite size pieces
 1 Onionpealed
 4 Garlic Clovespealed
 Large piece of gingerpealed
 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(optional) roughly chopped

Chicken Curry
1

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 together).

2

After heating the oil in the wok, I added the cumin seeds and cooked for about 30 seconds before adding the onion, garlic and ginger paste. I then fried this for about 8 minutes or so until it turned a dark golden colour.

3

The curry powder was added and then 30 seconds later I chucked in the tin of tomatoes. I brought it up to a simmer before adding the chicken and cooked for a couple of minutes.

4

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.

5

Finally I added the garam masala and coriander leaves before serving with rice, naan and poppadoms.

6

If you like this recipe and want top see more head over to the main recipe page main recipe page where you can search ingredients or type of food.

I am also on social media and you can find me on Facebook, Instagram and Twitter

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Ingredients

Chicken Curry
 4 Chicken Breastcut into bite size pieces
 1 Onionpealed
 4 Garlic Clovespealed
 Large piece of gingerpealed
 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(optional) roughly chopped

Directions

Chicken Curry
1

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 together).

2

After heating the oil in the wok, I added the cumin seeds and cooked for about 30 seconds before adding the onion, garlic and ginger paste. I then fried this for about 8 minutes or so until it turned a dark golden colour.

3

The curry powder was added and then 30 seconds later I chucked in the tin of tomatoes. I brought it up to a simmer before adding the chicken and cooked for a couple of minutes.

4

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.

5

Finally I added the garam masala and coriander leaves before serving with rice, naan and poppadoms.

6

If you like this recipe and want top see more head over to the main recipe page main recipe page where you can search ingredients or type of food.

I am also on social media and you can find me on Facebook, Instagram and Twitter

Mango Chicken Curry – Easy one pot chicken curry

About Author

Part time Gardener | Part time Blogger | Dad

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