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Curried Mango Chicken – Tasty Fridays

You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries.

Prep Time15 mins
Cook Time20 mins
Ready In35 mins


1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast meat – cut into bite-size pieces
3 tablespoons curry paste
1/2 cup mango chutney
1 (28 ounce) can diced tomatoes, drained


Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

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