Sunday Rewind: No Stranger to Mango

 – Originally posted June 22, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

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


  • 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.

Nutritional Info:

Amount Per Serving Calories: 261 | Total Fat: 5.7g | Cholesterol: 91mg Powered by ESHA Nutrient Database


Tags: , , , , , , , , , , , , , ,

Categories: Chicken, Indian, kosher, Low Carb, Main Dish, Recipes

Author:The Ranting Chef

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2 Comments on “Sunday Rewind: No Stranger to Mango”

  1. Rhanz Ferrer
    February 29, 2016 at 4:00 am #

    That actually looks fantastic and delicious! Might as well try this. Thanks!


  2. February 29, 2016 at 6:57 am #

    Reblogged this on Notes From Steerage.


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