Quick mango chutney chicken

    15 min

    A really simple and quick supper recipe I tweaked from one out of a magazine, and which has become a staple for the family, even the kids adore this one. Easy to spice up if you want to, by using hot curry powder or hot mango chutney.


    Oxfordshire, England, UK
    26 people made this

    Serves: 4 

    • 240g rice (basmati or long grain)
    • salt to taste
    • 4 skinless chicken breast fillets
    • 1 teaspoon curry powder
    • 100g cream cheese
    • 2 tablespoons milk
    • 1 to 2 tablespoons mango chutney (to taste)

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Put the rice into pot boiling water and a little salt. Bring to the boil, and reduce to a simmer and cover.
    2. Gently fry the chicken breasts till cooked through and lightly browned, about 7 minutes. Cut through one to ensure they are cooked through.
    3. Add the curry powder to the chicken breasts and cook for 1 minute. Turn off the heat.Then add the cream cheese, milk and mango chutney. Continue stirring for 3 to 4 minutes until a sauce is formed.
    4. Drain rice and serve with the chicken and sauce.

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