This Mary Berry Mango Chicken Recipe is an easy and tangy recipe, which is made with mango chutney and fresh lime juice. It’s the perfect weeknight dinner, ready in about 35 minutes.
Mary Berry Mango Chicken Ingredients Recipe
- 1 tbsp Olive Oil
- 4 boneless, skinless chicken breasts
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp fresh ginger, grated
- 1 tsp mild curry powder
- 1 cup (approx. 9 oz) good quality mango chutney
- ½ cup chicken stock
- Juice of 1 lime
- Salt and freshly ground black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
How To Make Mary Berry Mango Chicken Recipe
- Prep and Brown Chicken: Pat the chicken breasts dry and season them lightly with salt and pepper. Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, until golden brown. They do not need to be cooked through. Remove the chicken to a plate.
- Sauté Aromatics: In the same pan, reduce the heat to medium and add the chopped onion. Cook for 5-7 minutes, until the onion is soft and translucent. Add the crushed garlic, grated ginger, and mild curry powder. Cook for 1 more minute, stirring constantly, until fragrant.
- Build the Sauce: Add the mango chutney and the chicken stock to the pan. Stir well, scraping up any browned bits from the bottom of the pan.
- Simmer the Chicken: Return the browned chicken breasts (and any juices from the plate) to the pan, nestling them into the sauce. Bring to a simmer, then reduce the heat to low, cover the pan, and cook for 10-15 minutes, or until the chicken is cooked through and tender.
- Finish and Serve: Remove the lid. Stir in the fresh lime juice and season with salt and pepper to taste. Garnish with fresh cilantro and serve immediately.
Recipe Tips
- How do I make the sauce richer? For a creamier, richer sauce, stir in a knob of cold butter or 2-3 tablespoons of heavy cream (or double cream) at the very end with the lime juice.
- What if I don’t have mango chutney? Apricot jam is a classic Mary Berry substitution that works beautifully. It will provide a similar sweet and tangy base for the sauce.
- Can I make this spicier? Yes, this is a very mild dish. To add heat, add ½ a teaspoon of red pepper flakes or one finely chopped red chili along with the garlic and ginger.
- Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs will be even more juicy and flavorful. Just add 5-10 minutes to the simmering time (Step 4) to ensure they are cooked through.
What To Serve With Mango Chicken
This saucy, tangy chicken is perfect with simple sides that can soak up the flavor.
- Fluffy Basmati or Jasmine rice
- Warm naan bread
- Steamed green beans or broccoli
How To Store Mango Chicken
- Refrigerate: Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will be even better the next day.
- Freeze: This dish freezes very well. Once cooled, place the chicken and its sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mango Chicken Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~410 kcal
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 110mg
- Sodium: 580mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 26g (from chutney)
- Protein: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this recipe very sweet?
It has a balance of sweet (from the chutney) and tangy (from the lime). If you find your chutney is particularly sweet, you can add a little extra lime juice or a splash of white wine vinegar to balance it.
What kind of mango chutney is best?
Any good-quality, store-bought mango chutney will work. A “chunky” style will give you nice pieces of fruit in the final sauce.
Can I add other vegetables?
Yes, this is a great base for adding veggies. Sliced red bell peppers or a handful of spinach (stirred in at the end) would be delicious.
Try More Recipes:
- Mary Berry Chicken Stew Recipe
- Mary Berry Marry Me Chicken Recipe
- Mary Berry Sticky Chicken Wings Recipe
Mary Berry Mango Chicken Recipe
Description
Tender chicken breasts simmered in a quick, tangy, and sweet sauce made from mango chutney, lime juice, and mild curry.
Ingredients
Instructions
- Season and brown chicken breasts in a hot skillet; set aside.
- In the same pan, sauté the onion for 5-7 minutes until soft.
- Stir in the garlic, ginger, and curry powder; cook for 1 minute until fragrant.
- Add the mango chutney and chicken stock, scraping the pan. Bring to a simmer.
- Return the chicken to the pan, cover, and simmer on low for 10-15 minutes until cooked through.
- Stir in the fresh lime juice and season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For a richer, creamier sauce, stir in 2 tablespoons of heavy cream at the end.
- This recipe works just as well with boneless, skinless chicken thighs (just simmer for 5-10 minutes longer).
- If the sauce is too thick, thin it with a splash of extra chicken stock.
- Apricot jam is a good substitute if you don’t have mango chutney.
Mary Berry Mango Chicken Recipe
