Welcome to Simple, Sweet & Savory! For my first official blog post, I thought I would start with something that’s ethnic, delicious, and a favorite go-to recipe in our household—Mango Chutney Chicken Curry. I think curry has an interesting flavor. People either love it or they hate it. I have to admit, I haven’t always loved it. It wasn’t until I got married that I started to realize how delicious it really was.
My husband spent a couple of years in Japan and grew to love curry. He ate it with everything—rice, noodles, or sometimes he would just slather it on a piece of toast. He introduced me to Golden Curry, the seasoning packets you can get at the store. They make whipping up a curry dish a cinch.
But I have to admit this Mango Chutney Chicken Curry is way better. I love that you can adjust the curry heat to your liking and the mango chutney just adds a touch of sweetness that gives a perfect balance to the spiciness of the curry. I have made the recipe a few times with different curry powders. If you like more heat, try using a Hot Curry powder. Either way, your mouth with thank you!
- 3 Tbsp canola oil, divided
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup potato, peeled and cubed
- 1 cup carrots, chopped
- 1 cup green bell pepper, chopped
- 1 cup onion, chopped
- 1 Tbsp curry powder
- 4 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
- 1 cup mango chutney (the 12-oz. Patak's jar I bought had just enough)
- 1 cup half-and-half
- In a large skillet, heat 1 Tbsp oil over medium-high heat. Brown chicken on all sides and remove to bowl.
- In same skillet, heat 1 Tbsp oil and saute potatoes and carrots until slightly tender. Remove from pan.
- In same skillet, heat 1 Tbsp oil and saute bell pepper and onion until onions are golden, about 3 minutes.
- Return chicken, potatoes, and carrots to pan and add curry powder, garlic, salt, and pepper, tossing to coat. Cook 1–2 minutes longer.
- Stir in chutney and cream. Bring to a boil. Reduce heat and simmer, uncovered, 4–6 minutes or until chicken is no longer pink, stirring occasionally.