The first time I made this mango chutney chicken curry, it was a total fridge-clear-out moment. I had chicken. I had that half-empty jar of mango chutney that had been lurking for months. No cream, but I had crème fraîche. And honestly? I didn’t expect much — but wow, was I wrong. One bite in and I was grinning like I’d just pulled off some gourmet-level kitchen sorcery.
This curry’s not trying to be authentic — it’s playful, sweet-meets-savoury, and totally unpretentious. It’s the kind of meal you throw together with a glass of wine in one hand and zero stress in your bones. Midweek gold, I swear. Kids love it. Adults love it. And leftovers? Even better the next day.
Why You’ll Love It
- Only 7 ingredients. Barely anything to shop for.
- Sweet, creamy, and just enough heat. It’s gentle but not boring.
- Takes under 25 minutes. Yep, that includes the chopping.
- Totally beginner-proof. No fancy steps or complicated spice blends.
- Customisable. Add spinach, swap protein, change up the heat.
- Great with rice, couscous, or naan. It’s a saucy star.
Ingredients
- 4 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 2 garlic cloves, peeled and chopped
- 1 tsp fresh ginger, grated
- 2 tbsp mild curry powder
- 150g mango chutney
- 150g crème fraîche
- 1 tbsp fresh coriander, chopped (optional, for garnish)
- Salt and pepper, to taste
How to Make It
Sear the chicken until golden:
Heat the oil in a shallow casserole or large frying pan over high heat. Toss in the diced chicken and cook, stirring often, until lightly browned on all sides. Don’t crowd the pan — you want colour, not steam.
Add the aromatics:
Turn the heat down a touch. Stir in the chopped garlic and ginger. Let it sizzle for 1–2 minutes, just until it smells warm and lovely — don’t let the garlic burn!
Stir in the good stuff:
Add the curry powder and stir well to coat the chicken. Then spoon in that sticky, fruity mango chutney and dollop in the crème fraîche. It’ll look like a bit of a mess — but that’s part of the charm.
Simmer until luscious:
Let the curry bubble away on a gentle heat for about 10 minutes. The sauce will thicken up, coat the chicken beautifully, and mellow out in flavour. Taste and season with salt and pepper as needed.
Finish with a flourish:
If using, sprinkle over chopped coriander. Add a squeeze of lemon or lime if you fancy a zingy kick — totally optional but fab.
Serve and enjoy:
Dish it up over fluffy rice or couscous. Naan on the side is highly recommended — perfect for scooping up every last bit of sauce.
Common Mistakes and How to Dodge Them
Why’s my chicken tough?
It was probably overcooked. Chicken breast cooks fast — once it’s no longer pink, you’re good. Let it rest if you’re unsure.
Sauce too thick or gloopy?
Add a splash of water or stock to loosen it. Crème fraîche thickens as it cooks.
Too sweet?
Balance it with a squeeze of lemon or a pinch of chili flakes. Or add extra curry powder to deepen the spice.
Garlic burned?
Next time, turn the heat down before adding it. Burnt garlic ruins the whole thing, trust me — I’ve done it more times than I’d like to admit.
Storage and Reheating
Pop leftovers in the fridge — they’ll keep for up to 3 days.
Reheat gently in a saucepan over medium-low heat. Add a splash of water to keep things smooth.
Microwave works too — just go in short bursts and stir between.
Freezes well for up to 3 months — defrost overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes, and honestly, they’re even juicier. Just trim the fat and you’re golden.
Can I make it spicier?
Absolutely. Add chopped fresh chili, a bit of cayenne, or swap in a hotter curry powder.
What can I use instead of crème fraîche?
Greek yogurt or sour cream work — just don’t boil them or they might split. Stir in at the end.
Is mango chutney the same as mango pickle?
Nope. Mango chutney is sweet and sticky. Mango pickle is sharp, salty, and way too intense for this.
Nutrition Facts (Per Serving):
- Calories: 405
- Fat: 10g
- Carbs: 28g
- Protein: 49g
- Sodium: 276mg
- Sugar: 18g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Provençal Recipe
- Jamie Oliver Chicken And Chips
- Jamie Oliver Chicken And Chickpea Curry
Jamie Oliver Chicken Curry Mango Chutney
Description
A sweet, creamy mango chutney chicken curry with a gentle spice — quick to make, big on flavour, and weeknight-friendly.
Ingredients
Instructions
- Brown chicken in oil over high heat.
- Add garlic and ginger, stir for 1–2 minutes.
- Add curry powder, chutney, and crème fraîche. Mix well.
- Simmer on medium heat for 10 minutes, until thickened.
- Season to taste, garnish with coriander if using.
- Serve hot with rice, naan, or couscous.
Notes
- Don’t overcook the chicken — it dries out fast.
- Add chili if you want heat — this version is mild.
- If sauce thickens too much, loosen with a splash of water.
- Can freeze for up to 3 months — just defrost gently.