For a super simple but super tasty curry, look no further than this Chicken and Mango Curry. It’s sweet, mild and a great alternative to a spicy curry for all the wimps out there (i.e. me!!!).
Serves: 1
1 chicken breast, cut into bitesize chunks
150g natural yogurt
2 tbsp mayonnaise
75g mango chutney
1 tsp garam masala
2 tbsp Mayflower Curry Powder
1 portion of cooked basmati rice
1. Preheat the oven to 150°C or gas mark 2
2. Cut the chicken breast into bitesize chunks, then fry in a wok or small pan for 5-7 minutes until it is fully cooked through, then set aside in a bowl
3. Add the mango chutney, garam masala and curry powder to a small pan and cook it for 2-3 minutes on a low heat, then transfer it to a bowl and let it cool down for 2 minutes
4. Stir together the yogurt, mayonnaise, mango chutney sauce and chicken in a bowl until fully combined
5. Transfer this to an ovenproof dish, cover with foil or a lid, and cook for 35-40 minutes
6. Taste the curry and add more mango chutney or curry powder if needed
7. Serve with the cooked rice
Add more curry powder for a spicier curry
Try using a different flavoured chutney
Use leftover roast chicken or precooked chopped chicken to save on time and to use up leftovers
Make it veggie-friendly and use quorn instead
