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.
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Recipe Information
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
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set them aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Dice the tomatoes into small pieces.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onions to the skillet and sauté them for 5-6 minutes or until they become soft and golden.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
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.
Add the diced tomatoes to the skillet and cook, stirring frequently, until they soften and start to break down, about 5 minutes.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the chicken pieces to the skillet, ensuring they are submerged in the curry sauce.
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.
Taste and adjust seasoning if needed.
Serve the chicken curry hot, garnished with fresh cilantro and accompanied by mango chutney on the side.
This curry pairs beautifully with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1693 mg | 74% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 17.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 603 mg | 13% | |
*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.
