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.
Servings 4
Calories 420kcal
Cost £4.00
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