Mango and Chilli Chicken

When not going out I often enjoy a curry at the weekend. However, sometimes I find that they can lack a real fresh taste. I created this recipe after trying out a few variations of my favourite curry ‘pathia’. I like the sweetness from the mango chutney with the freshness of the green chillies and coriander. I like my curry’s to be hot and use the whole chilli including the seeds however if you prefer mild-medium just add less chilli or take out the seeds.

Chicken and mango

Mango and Chilli Chicken

The flatbreads to accompany this dish are very easy and quick to make as there is no yeast in the recipe therefore no proving needed. Once you have made these flatbreads, I am sure you will make them again. They are great alongside all curries or torn up with dips.


Serves 4

4 chicken breasts diced into chunks

1tbsp lemon juice

Handful chopped fresh coriander leaves chopped 1 green chilli finely chopped to garnish

1tbsp olive oil

For the Sauce

2 tbsp. olive oil

1 onion roughly chopped

4 tomatoes sliced

Thumb size piece of ginger grated

2 garlic cloves grated

2tbsp mango chutney

1tsp chilli powder

1 green chilli chopped

Small handful fresh coriander chopped

2tbsp low fat crème fraiche


In a bowl, mix together the chicken, olive oil, lemon juice and a pinch salt. Leave for 1-2 hours in the fridge to allow the chicken to marinade in the lemon juice.

Heat a large pot or wok over a med-high heat. Add 1tbsp of the oil and when hot add the chicken. Cook for 5minutes stirring frequently, set the chicken aside.

Add the other tbsp. of oil to the pan and reduce the heat to medium. When hot add the onion and fry for a minute. Add the sliced tomatoes and fry for 2 minutes. Add the ginger, garlic, mango chutney, chilli powder, green chilli and coriander. Season to your taste. Stir fry for 3minutes.


Mango and Chilli Chicken

Finally add the chicken back to the pan alongside the crème fraiche and stir through

Garnish with coriander and fresh green chilli. Serve with rice and flatbreads.


MAKES 6   

250g self-raising flour

250g natural yoghurt

1tbsp salt

1tbsp baking powder


cooking on griddle pan

Cooking on griddle pan

Put all the ingredients into a food processor, and pulse to form dough. If you do not have a processor you can mix the ingredients in a large bowl by hand.

Empty the dough onto a floured surface, knead for 1-2 minutes. Divide the dough into six portions and roll with a floured rolling pin into shape. You can stack them on greaseproof paper whilst waiting to be cooked.

Heat a griddle pan on a very high heat. Cook each flatbread for a couple of minutes on each side. They will puff up slightly whilst cooking and become slightly charred when ready.



Any leftovers can be frozen, defrosted and reheated to serve.


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