Chicken Curry with Mango Chutney

Transform your dinner table into an exotic feast with this rich and aromatic Chicken Curry with Mango Chutney. Tender pieces of boneless chicken thighs are simmered to perfection in a luscious coconut milk-based curry infused with the warm spices of curry powder, turmeric, cumin, and garam masala. This vibrant dish is balanced with the sweet tang of mango chutney, which adds a delightful contrast to the savory flavors. With just 15 minutes of prep time, this recipe is surprisingly quick to make, yet delivers a depth of flavor reminiscent of slow-cooked curries. Garnished with fresh cilantro and served alongside fluffy basmati rice or soft, pillowy naan, this Indian-inspired curry is an irresistible crowd-pleaser perfect for family dinners or special occasions.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb boneless chicken thighs
• 1 large yellow onion
• 3 whole garlic cloves
• 1 inch ginger
• 2 medium tomatoes
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 0.5 tsp red chili powder (optional)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh cilantro (for garnish)
• 0.5 cup mango chutney (store-bought or homemade)
• 1 cup water

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces and set them aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Dice the tomatoes into small pieces.

Step 4

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 5

Add the chopped onions to the skillet and sauté them for 5-6 minutes or until they become soft and golden.

Step 6

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 7

Add the curry powder, turmeric, cumin, garam masala, and red chili powder (if using). Stir the spices into the onion mixture for 1 minute to toast them and release their aroma.

Step 8

Add the diced tomatoes to the skillet and cook, stirring frequently, until they soften and start to break down, about 5 minutes.

Step 9

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 10

Add the chicken pieces to the skillet, ensuring they are submerged in the curry sauce.

Step 11

Season with salt and black pepper, then cover the skillet and let the curry simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Step 12

Taste and adjust seasoning if needed.

Step 13

Serve the chicken curry hot, garnished with fresh cilantro and accompanied by mango chutney on the side.

Step 14

This curry pairs beautifully with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	(1534.1g)

Amount per serving	% Daily Value*
Calories	1413.3

Total Fat 74.5g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 17.0g
Cholesterol 393.1mg	0%
Sodium 7174.2mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 9.9g	0%
Total Sugars 72.1g
Protein 97.1g	0%

Vitamin D 0IU	0%
Calcium 234.7mg	0%
Iron 19.6mg	0%
Potassium 2291.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 26.5%

Carbs: 27.8%