top of page

Mango chutney & tomato chicken curry

Serves:

4

Cook Time:

30

_edited_edited.png

Notes

The sweetness from the mango chutney offsets the tanginess from the tomatoes beautifully here.

Ingredients

  • 1 onion, grated

  • 4 garlic cloves, crushed

  • 5cm ginger, grated

  • 2 tbsp. vegetable oil/light olive oil

  • 1 tbsp. cumin seeds

  • 2 tbsp. curry powder

  • 400g chopped tomatoes

  • 2 tbsp. mango chutney

  • 4 chicken breasts, sliced

  • 200ml chicken stock/vegetable stock

  • Salt & pepper, to season

  • handful coriander, chopped

  • Rice or naan, to serve

Method

  1. If you have a processor, you can blitz the onion, garlic and ginger together, instead of grating them.

  2. Heat the oil in a deep frying pan or wide shallow saucepan over a medium-high heat. Add the cumin seeds and fry for 30 seconds, until fragrant.

  3. Add the onion, garlic and ginger and fry for 10 minutes, until golden. It's important to take your time over this step, as this step will be create a delicious flavour for your dish.

  4. Add the curry powder and cook for a minute until fragrant, then add the chopped tomatoes, mango chutney, chicken stock and a pinch of salt and being to a simmer. Add the chicken, and summer for 10 minutes until the chicken is cooked through. Check for seasoning.

  5. Serve, topped with coriander on top of rice, or with naan on the side.

Nutrition

kcal

253

fat

10.8

sat fat

1.5

carbs

13.8

sugars

7.1

fibre

3.1

protein

25.9

salt

0.5

bottom of page