Mango Chutney Chicken

This 5-ingredient Mango Chicken recipe makes a quick weeknight dinner featuring juicy curry marinated chicken glazed in a sticky mango sauce.

Course Main Course

Cuisine chutney, easy

Keyword easy, mango, weeknight

Level Beginner

Main Ingredient Poultry

Diet Dairy-Free, Gluten-Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 401kcal

Cut 400 grams boneless skin-on chicken thighs into manageable pieces and sprinkle both sides with ¼ teaspoon salt.
400 grams boneless skin-on chicken thighs, ¼ teaspoon salt
Mix the grated 4 grams garlic and 1 teaspoon curry powder to make an easily spreadable paste. Add some water if the paste is too firm.
4 grams garlic, 1 teaspoon curry powder
Spread the garlic curry paste onto the meat side of the chicken.
Place the chicken skin-side down in a non-stick frying pan over medium-low heat. Let the skin side of the chicken brown for about 4-5 minutes. Then, press down on the chicken with tongs to ensure every part of the chicken makes good contact with the pan.
Flip the chicken over and let the meat side brown (another 3-4 minutes). If the chicken is not cooked all the way through, flip it back over and finish cooking it on the skin side.
Once this chicken is cooked, tip the pan to one side and use a paper towel and tongs to soak up any excess oil.
Add ⅓ cup mango chutney and glaze the chicken by flipping it over repeatedly until the sauce has created a thick, shiny layer outside the chicken.
⅓ cup mango chutney
Garnish with cilantro and serve with rice.
cilantro