How To make Barbecued Chicken Breasts with Mango Chutney

Amazing Chicken Tikka Masala Recipe with Mango Chutney Sauce

My amazing Chicken Tikka Masala recipe is so easy and tasty to make you will not be able to resist it. Chicken Tikka Masala is a classic Indian dish and once you've made my take on it, you can see why. The Mango Chutney sauce is basically the icing on the cake.

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Other Indian Inspired Dishes:
How To Make Rogan Josh Lamb Curry Recipe -
How To Make Oven Baked Bombay Potatoes -

INGREDIENTS:
For The Chicken Tikka Masala:
2 tablespoons oil
1 thumb size piece of ginger
5 garlic cloves
2 green chillies (optional)
1 tablespoon tomato puree
1 teaspoon salt
1 heaped tablespoon garam masala
1 heaped tablespoon curry powder
500g skinless & boneless chicken breast
1 red pepper
1 yellow pepper
400g tin chopped tomatoes
400ml water
125ml double cream
350g frozen broccoli and cauliflower florets
a handful chopped fresh coriander

For The Mango Chutney Sauce:
2 tablespoons mango chutney
4 tablespoons natural runny yogurt
a grinding of pepper

To Serve:
240g basmati rice
some extra chopped fresh coriander

Serves 4

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CURRIED MANGO CHICKEN RECIPE

CURRIED MANGO CHICKEN RECIPE
My Curried Mango Chicken is an easy recipe the whole family will love.
Curried Mango Chicken Recipe Ingredients
2 tablespoons mild vegetable oil, divided (I use mild olive oil)
1 onion, finely sliced
1 red pepper, finely sliced
4 boneless, skinless chicken breasts
2 generous tablespoons flour
1 teaspoon mild curry powder
pinch of salt
¼ teaspoon ground pepper
½ cup mango chutney
¼ to ½ cup chicken stock (you may not need it all)

Curried Mango Chicken Recipe Instructions
Heat 1 tablespoon of the oil in a large frying pan over medium heat.
Sauté the onion and red pepper until it begins to soften.
Meanwhile, put the flour, curry powder, salt and pepper in a large re-sealable plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
When the vegetables have begun to soften, remove them from the frying pan and keep warm.
Add the remaining tablespoon of oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
Cook the chicken for about 5 minutes on each side, until it has begun to take on a bit of a golden colour.
Mix together the mango chutney and ¼ cup of the chicken stock.
Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
Reduce the heat to medium and return the onions and the peppers to the pan with the chicken. Continue to cook, turning the chicken breasts once or twice, until the meat is cooked through to an internal temperature of 165°F and no pink remains inside.
Check the sauce. If it is too thick, you can add the remaining ¼ cup of stock, a little at a time, until the desired sauce consistency is reached.
Carefully taste the sauce (it will be hot) and add more salt and pepper to taste if necessary.
Serve the chicken with rice, a green vegetable and some warm Nan bread.
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Caribbean Mango Chutney Chicken Wrap

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Servings - 2 - 3
INGREDIENTS
(For Caribbean Seasoning)
Dried thyme - 1/4 teaspoon
Dried oregano - 1/4 teaspoon
Nutmeg powder - 1/8 teaspoon
Cinnamon powder - 1/8 teaspoon
Black pepper powder - 1/4 teaspoon
Cayenne pepper - 1/4 teaspoon
Sea salt - 1/2 teaspoon
All spice powder - 1/4 teaspoon
Garlic powder - 1/4 teaspoon
Ginger powder - 1/4 teaspoon
Cloves powder - 1/8 teaspoon
(For Chicken)
Chicken breast - 500 grams
Prepared seasoning - 1/2 teaspoon
Olive oil - for grilling
(For Black Beans)
Olive oil - 1 teaspoon
Garlic - 2 teaspoons
Canned black beans - 400 grams
Oregano - 1/4 teaspoon
Salt - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
(For Mango Chutney)
Olive oil - 1 teaspoon
Ginger - 2 teaspoons
Jalapeños - 1 1/2 teaspoons
Onions - 100 grams
Mangoes - 350 grams
Raisins - 1 tablespoon
Salt - 1/8 teaspoon
Black pepper powder - 1/8 teaspoon
Apple cider vinegar - 1 tablespoon
Coriander - 1 tablespoon
(For Assembling)
Tortilla
Cooked black beans
Sour cream
Lettuce
Prepared mango chutney
Cooked chicken
PREPARATION
(For Caribbean Seasoning)
1. In a bowl, add all the ingredients and mix it well.
2. Keep aside.
(For Chicken)
1. In a mixing bowl, add 500 grams chicken breast, 1/2 teaspoon prepared seasoning and mix it well.
2. Marinate for 60 minutes.
3. Heat some olive oil in a grill pan, add the marinated chicken in it.
4. Cook for 5 - 7 minutes on medium heat and flip it to the other side.
5. Cook until it turns golden brown in color from all sides.
6. Remove it from heat and place it on a board.
7. Cut it into pieces and keep aside.
(For Black Beans)
1. Heat 1 teaspoon olive oil in a pan, add 2 teaspoons garlic and stir well.
2. Then, add 400 grams canned black beans and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1/4 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper powder and mix it well.
5. Cook for another 3 - 5 minutes on medium heat.
6. Remove it from heat and keep aside.
(For Mango Chutney)
1. Heat 1 teaspoon olive oil in a another pan, add 2 teaspoons ginger and stir well.
2. Then, add 1 1/2 teaspoons jalapeños, 100 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 350 grams mangoes and mix it well.
4. Add 1 tablespoon raisins and mix it well.
5. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
6. Open the lid and give it a nice stir.
7. Now, add 1/8 teaspoon salt, 1/8 teaspoon black pepper powder, 1 tablespoon apple cider vinegar and mix it well.
8. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Add 1 tablespoon coriander and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Remove it from heat and keep aside.
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1. Take a flat pan and place a tortilla on it.
2. Cook for 2 - 3 minutes on medium heat from both sides.
3. Remove it from heat and place it on a board.
4. Add some cooked black beans on it.
5. Then, add the sour cream on it.
6. Top with some lettuce.
7. Now, add the prepared mango chutney on it.
8. Place the cooked chicken pieces on top of it.
9. Roll it tightly.
10. Cut it into half.
11. Serve.
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Cheap Easy Weeknight Dinners - Mango Chicken

With just 5 ingredients, this Mango Chicken recipe makes a quick weeknight dinner featuring juicy curry marinated chicken thigh glazed in a sticky mango chutney sauce. It's about as quick and easy as recipes get and yet it's packed with loads of flavor.

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✚ RECIPES ✚
HOW TO DEBONE CHICKEN LEG ▶
MANGO CHICKEN RECIPE ▶

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GARLIC FRIED RICE ▶

✚ INGREDIENTS ✚
400 grams skin-on chicken thigh
1/4 teaspoon salt
4 grams garlic (grated)
1 teaspoon curry powder
1/3 cup mango chutney
cilantro (for garnish)

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INDEX:
0:00 Intro
0:28 Ingredients
0:55 Prep
2:49 Cooking Mango Chicken
4:26 Plating
4:57 Taste Test

#MangoChicken #chickenrecipe #easyweeknightmeals #easychickenrecipes

Austin's Grilled Salmon, Grilled Chicken Breast and Mango Chutney

Our latest video in our Cooking with Tim and The Kids has Austin (10) making grilled Atlantic salmon, a grilled boneless skin on chicken breasts (for those that don't like fish) a mango chutney, white basmati rice, and Ontario asparagus.

Best Recipe For Chicken With Mango Sauce | Chicken With Mango Sauce

BEST RECIPE FOR CHICKEN WITH MANGO SAUCE

How to make the most delicious and easy fried chicken with perfect chili mango sauce. It's very perfect combination with tasty BBQ chicken and raw mango curry sauce. Highly recommended for this healthy dinner .

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#chickenmango #mangosauce #chilimango #chili #mangosalsa #mangochili