Chicken Mango Curry

Points® value
Total Time
50 min
15 min
35 min
Coconut milk and mango give this chicken curry a delicious richness, without it feeling heavy.


Olive Oil

3 teaspoon(s)

Chicken Breast with skin, cooked

450 g


1 medium, finely chopped

Fennel Seeds

1 teaspoon(s), level, lightly crushed

Coriander, Dried

1 teaspoon(s), level

Curry Leaves, fresh

1 teaspoon(s)


4 clove(s), chopped

Root Ginger

1 tablespoon(s), finely chopped

Chilli, green or red

1 individual, deseeded, finely chopped


1 medium, peeled and diced

Reduced fat coconut milk, tinned (7.7% Fat)

200 ml


1 medium

White basmati rice, boiled

150 g

Chicken stock cube(s)

1 cube(s), made with 250ml hot water


  1. Heat half the oil in a large nonstick pan, add the chicken and cook over a medium-high heat for 5 minutes until golden all over. Remove with a slotted spoon and set aside.
  2. Heat the remaining oil in the same pan, add the onion and a good pinch of salt and gently cook for 10 minutes, stirring occasionally and adding a splash of water if it starts to catch. Add the spices, curry leaves, garlic, ginger and green chilli. Cook for 2-3 minutes until fragrant.
  3. Add the mango and pour in the coconut milk and stock. Return the chicken to the pan and simmer for 10-15 minutes until the chicken is cooked through.
  4. Meanwhile, cook the rice to pack instructions.
  5. Season the curry to taste and stir in the lime juice. Transfer to a large serving bowl and garnish with the extra green chilli, then serve with the rice.