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1 from 1 vote

Curried Mango Chicken

Course: Lunch, Main Dish
Cuisine: Indian


  • 2 lbs skinless, boneless chicken breasts cut into bite sized pieces
  • 1.5 tsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 tbsp curry paste
  • 1/2 cup chutney
  • 1 28 oz can diced tomatoes drained


  • Pour the olive oil into a skillet over medium-high heat; cook the onion and garlic in the oil 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 are no longer pink in the center and the juices run clear, about 10 minutes.