Sweet mango chutney and fragrant fresh coriander are added to this tasty curry to give a wonderful sweet and aromatic flavour. We’ve used a balti curry paste which is has a fairly mild heat level but if you prefer something hotter use a madras paste or add some chopped red chilli pepper when frying the onion and garlic. If liked, add a drained and rinsed can of chick peas or some cold cooked potatoes to make the curry go a little further.
- 2tbsp sunflower oil
- 2tsp black mustard seeds
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 500g skinless chicken breast fillet, cut into chunks
- 2tbsp Balti curry paste
- 300ml chicken stock
- 4 ripe tomatoes, peeled and chopped
- 4tbsp mango chutney
- 2tbsp fresh chopped coriander
- Boiled basmati rice and natural yoghurt, to serve
- Coriander leaves and chopped red chilli pepper, to garnish
Heat the oil in a large deep frying pan and fry the mustard seeds for 1-2 mins. Add the onion and garlic and fry for a further 7-8 mins until tender and golden.
Add the chicken and fry until browned all over. Stir in the curry paste and cook for 1 min then add the stock and tomatoes. Bring to the boil then reduce the heat and simmer for 20 mins, stirring occasionally.
Stir in the mango chutney and chopped coriander and simmer for a further 10-15 mins until the sauce has thickened and the chicken is tender. Serve in warmed bowls with boiled rice and natural yoghurt. Garnish with coriander leaves and chopped red chilli pepper.
Top tip for making Chicken and mango curry
Add some fresh cubed mango just before serving the curry for an extra fruity flavour.