I have been making this Mango Chicken recipe for about 25 years now and it’s become a family favorite. I just love when you stumble upon a recipe that is so delicious and incredibly easy and fast to make. I promise, once you try this mango chicken it will become your family’s favorite too. I usually make this with plain rice and a nice salad, but garlic bread is also good to spoon up the delicious sauce. You might want to double this recipe because it is great the next day.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 10 minutes | 30 minutes | 40 minutes |
YIELD: 4 Servings
Ingredients
- 8 chicken thighs, boneless and skinless
- 2 tbsp olive oil
- 1 jar sweet mango chutney (12oz/340gr)
- 1 pint (473ml) heavy cream or substitute with 1 pint unsweetened coconut milk
- 3-4 cloves garlic, minced
- 2-3 tsp curry powder
- Salt and pepper to taste
How to Make it
- Heat a large frying pan to medium high/high
- Season the chicken with salt and pepper, add olive oil to the frying pan and add the chicken thighs to the hot pan
- Brown the chicken on each side for 4-5 minutes or until golden brown
- While the chicken is cooking, add mango chutney, heavy cream, minced garlic, curry powder to a bowl and mix well
- Once the chicken is golden brown, add the mango chutney and cream mixture to the pan
- Lower the heat and let it simmer for about 15-20 minutes
- Serve immediately with rice, salad, and garlic bread
