Mango Chutney-Chicken Curry Recipe

Recipe By Slurrp

Mango Chutney-Chicken Curry is a flavorful and aromatic Indian dish that combines tender chicken pieces with a tangy and sweet mango chutney sauce. The chicken is marinated in a blend of spices and then cooked in a rich and creamy sauce made with mango chutney, tomatoes, onions, and spices. This curry is perfect for those who enjoy a balance of sweet and savory flavors and is best served with steamed rice or naan bread.

4.7
15 Rating -
Rate
Non Vegdiet
6hr 35minstotal
6hr 35m.total
Mango Chutney-Chicken Curry
plan
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ingredients serve

Ingredients for Mango Chutney-Chicken Curry Recipe

  • 62.50 gram Chicken, Cut Into Pieces
  • 0.06 cup Yogurt
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.06 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/4 tablespoon Oil
  • 0.13 teaspoon Cumin Seeds
  • 1/4 Onions, Finely Chopped
  • 0.06 cup Tomato Puree
  • 0.06 cup Mango Chutney
  • 0.06 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Mango Chutney-chicken Curry Recipe

Cooking Directions

  • STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
  • STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  • STEP 3.Add the marinated chicken and cook until it turns golden brown. Then, add tomato puree, mango chutney, and water. Mix well.
  • STEP 4.Cover the pan and let the curry simmer for about 20 minutes or until the chicken is cooked through and tender.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

  • For a spicier curry, add more red chili powder or green chilies.
  • You can adjust the consistency of the curry by adding more or less water.
  • If you prefer a smoother texture, you can blend the tomato puree before adding it to the curry.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the Mango Chutney-Chicken Curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
132
calories per serving
< 1 g Fat4 g Protein26 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    4g
  • Carbs
    26g
  • Fiber
    4g

MacroNutrients

  • Carbs
    26g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    19mg
  • Iron
    2mg
  • Vitamin A
    221mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    62mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp