As noted previously, I keep trying to make Indian style dishes, despite it never really “clicking” with my taste preferences. I ran across this recipe online and it looked and sounded so great that I knew I needed to try it out.
Curry has never been a mainstay in my household. Not growing up. Not as an adult. I’ll go to it one to two times a year, but it never has become that go-to flavor. Mango had never really been part of my diet until about five years ago. Sure, an occasional slice would make it to my plate, but I never really purchased or cooked with it. Part of that was general availability of the fruit was much more limited than today. Finally I had a recipe for Mango salsa and I have not turned back. While not a major player still in my diet, it is certainly no stranger.
Recent I made Curried Mango Chicken, and while pretty good, still hasn’t made me a convert. However I recognize that billions of others love it, so this is for them!
A decent looking dish.
The mango chutney was found in the “ethnic foods” aisle in my local grocery store.
You can’t go wrong when a recipe has you sautéing onions.
Onions, tomatoes and chicken are so versatile.
The sweet/spicy combo works.
Curried Mango Chicken
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 6 servings | Difficulty:easy
Ingredients:
- 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
Directions:
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.
Nutritional Info:
Amount Per Serving Calories: 261 | Total Fat: 5.7g | Cholesterol: 91mg Powered by ESHA Nutrient Database
Rantings of an Amateur Chef 
This looks amazing!
LikeLike
The only Mango to eat in the whole wide world is the Alphonso, grown in the Ratnagiri/Devgad area of western India and available between March and May. I know it’s imported into the US. Try it, it’s incredibly good and extremely addictive!
🙂
LikeLike
In traditional Indian curries, the spices are all sautéed in oil or ghee first to bring out the flavors. Try mango chutney with it. Can be found in most stores in ethnic section or make it. And to take the heat out of curry use cucumber raita which is just grated cucumber mixed with a small grated onion. Sprinkle with salt and let drain for an hour then mix with a cup of plain yogurt and some chopped fresh mint.
LikeLike
I love curry and adore mango!! This sounds great but unfortunately we don’t get mangoes in South Africa at the moment so I will have to wait until summer to try this recipe. I have bookmarked it, though!
LikeLike
lamb curry at the Mad Greek, with the yogurt dressing on the salad — worth a try
LikeLike
Reblogged this on Fitness and Healthy Living.
LikeLike
Looks delicious!
LikeLike
you are the best chef i have ever been honored to know!
LikeLike
You had me at Mango! And you also have me wanting me to compete with my husband for cooking time in our kitchen. Can’t wait to try this recipe.
LikeLike
I can’t resist telling you that if you want to ‘click’ with Indian food you need to come to Bradford (unfortunately there’s absolutely no other reason to come to Bradford city, though the surroundings are superb!). By the way, Bradford is in W Yorkshire in the north of England.
We have many pretty good ‘Indian’ restaurants in Bradford, though most are in fact Pakistani, but the best two, both really ‘Indian’, in my opinion are:
http://www.prashad.co.uk/
Absolutely superb, it’s vegetarian (which I’m not) but with this standard of flavour you don’t need the meat. Unfortunately, ‘celebrity chef’ Gordon Ramsay discovered it (long after me) so now it’s not so easy to get in.
Another of our favourites is:
http://www.kiplingsrestaurant.co.uk/bradford/
Kiplings now have restaurants in other locations; I can’t comment on those. But this is one we usually choose both for a quick early night out (my wife doesn’t like to eat late) and for a take-away (there are a lot much closer but it’s worth the 3 mile trip).
LikeLike
My neighbors on both sides are Indian, so it is not uncommon for me to walk out my front door and be overwhelmed by the fragrance of curry. I am lucky that they occasionally bring me some (along with all sorts of strange vegetables that they grow in their gardens). I didn’t grow up with curry, either, but I do like it. I just leave the cooking to the experts!
LikeLike
I never used to be a fan of curries and Indian foods either. I’ve learned to make my own using the spices I like (and leaving out those I don’t like), and love them now. I avoid those pre-made spice mixtures, and make up my own. Once in a while I sneak in a little of something I’m not a fan of and that has helped change my palate, little by little.
This sounds delicious. Mango has become a staple around here, and I like it in just about everything. 🙂
LikeLike
As a regular reader of your blog and an Indian, I wonder why Indian food isn’t for you. especially because you are not afraid of spice. Like Robin said, grinding spices always yields better results and also South Indian food is different from North Indian curries. You may like it better. Although I love both North and South Indian food.
I will put up my grand mother eggplant stir fry which is made with eggplants, onions, tomatoes and a ginger-chili-cilantro paste. I cannot imagine anyone not liking it so let’s hope that makes a convert out of you:)
LikeLike
I’m getting hungry!
LikeLike
This sounds awesome. I would also like to try Mini Kolluri’s GrandMothers eggplant stir fry 🙂
LikeLike
I’ve never tried a curry… though I do love the combination of sweet with a little heat. I’d say half of my recipes start with sauteing onions and/or garlic and that’s a great place to be! Happy cooking!
LikeLike
Glad you found a way to enjoy mango. It’s a gift of the gods!
LikeLike
Sounds delicious.
LikeLike
If you see a “Champagne Mango” in your grocery store, consider trying one. The fruit has to be a deep golden color and slightly wrinkled to be ripe. I became a mango convert when I tasted these fruits because they peel easily, the pit is narrow, the fruit is so sweet, and so not stringy like a regular mango. You also get more fruit from a Champagne Mango because the pit is so much smaller. Your recipe looks great and I’m eager to try it soon!
LikeLike
The ingredients that you will see commonly used in Indian curries are ginger – garlic paste and species like cardamom, cloves, cinnamon, cumin seeds and coriander seeds. We usually make a powder of the above mentioned species and it is called “garam masala”. 🙂
LikeLike
Try one of my dishes … You may change your mind about Indian food 😉
LikeLike
I think when it comes to indian food start with the basic, most common and then work yourself up. Butter chicken is usually good because is mild and full of flavor. Spanish and Paneer it has also more simple and only a few key flavors. This is my advice as a chef. I also recommend trying tandoori chicken as well, there a few ways to adapt it. good luck.
LikeLike