Jamie Oliver Chicken Curry Mango Chutney​

This easy and flavorful chicken curry with mango chutney by Jamie Oliver is a quick and creamy dish perfect for busy nights. Packed with rich spices, tender chicken, and a hint of sweetness, it’s a versatile recipe you can customize with your favorite veggies or protein. Perfect with rice and crispy poppadoms!

Ingredients Needed

• 1 mug (300g / 10.5 oz) of basmati rice
• 2 x 200g (7 oz) skinless chicken breasts
• 1 teaspoon jalfrezi curry paste
• 2 little gem lettuces
• 1 lemon

Curry Sauce:

• 2 onions
• 2 cloves of garlic
• 4cm (1.5 inches) piece of ginger
• Olive oil
• Optional: 2 fresh red chillies
• 1 heaped tablespoon jalfrezi curry paste
• 1 heaped tablespoon mango chutney
• 1 x 400g (14 oz) tin of quality plum tomatoes
• 1 x 400g (14 oz) tin of light coconut milk
• 1 x 400g (14 oz) tin of chickpeas

How To Make Chicken Curry Mango Chutney​

1. Prepare the sauce: Peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
2. Cook the base: Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the grated onion, garlic, and ginger, stirring regularly.
3. Add chillies (optional): If using, halve and deseed the chillies, then add them to the pan. Cook for a few minutes until the vegetables soften.
4. Stir in curry paste and chutney: Stir in the jalfrezi curry paste and mango chutney, cooking for 2 minutes while stirring regularly.
5. Add tomatoes: Add the plum tomatoes, breaking them up with a spoon and scraping any sticky bits from the base of the pan. Simmer for a few minutes.
6. Pour in coconut milk and add chickpeas: Pour in the coconut milk, then drain and add the chickpeas. Simmer for 10 to 15 minutes, or until the sauce reaches your desired consistency.
7. Cook the rice: In a medium pan, add 1 mug (300g) of rice, 2 mugs (475ml) of boiling water, and a pinch of salt. Cover and cook over medium heat for 12 minutes or until the water has been absorbed.
8. Cook the chicken: Rub the chicken breasts with 1 teaspoon of jalfrezi curry paste. Heat a non-stick frying pan over medium heat and dry fry the chicken for 6 to 8 minutes, turning halfway, until golden and charred.
9. Slice and simmer chicken: Remove the chicken from the pan, thickly slice it, and stir it into the simmering sauce for the last 5 minutes until cooked through.
10. Prepare the lettuce: Halve and finely slice the little gem lettuces, then toss them in lemon juice.
11. Serve: Serve the curry with fluffy rice and shredded lettuce. Add poppadoms, a dollop of yoghurt, and fresh coriander if desired.

Recipe Tips

• Toast the curry paste: Be sure to cook the curry paste for 2 minutes before adding the chutney—it brings out the full flavor and aroma.
• Let the sauce simmer: Don’t rush the sauce. Let it simmer for at least 10-15 minutes to develop a rich, thick consistency.
• Don’t overcook the chicken: Dry fry the chicken until golden, but remember it will cook further in the sauce—don’t overcook it at this stage.
• Adjust the heat: If you like more heat, add extra chillies to the sauce or top with fresh chopped red chillies when serving.

How To Store And Reheat Leftovers?

• Refrigerate: Allow the leftover chicken curry to cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: Let the curry cool to room temperature, then transfer to an airtight container or freezer bag. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight and reheat on the stove.
• Reheat: Pour the leftover curry into a pan over medium heat. Stir occasionally and cook for about 5-7 minutes until it’s heated through.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 531
• Total Fat: 20g
• Saturated Fat: 15g
• Cholesterol: 43mg
• Sodium: 238mg
• Total Carbohydrate: 67g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 20g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Stock​
• Jamie Oliver Garlic Chicken​
• Jamie Oliver Kung Pao Chicken​
• Jamie Oliver Roast Chicken And Vegetables​