Mango Chicken Curry



2 chicken breasts 

1 and half tsp curry powder 

1/2 tsp turmeric 

1:2 tsp curry powder 

1/2 tsp cumin 

1/2 tsp dried coriander 

1/2 jar of mango chutney 

1 chicken stock pot 

Can of coconut milk

1 tbsp of tomato purée 

1 onion 

2 garlic cloves crushed 

Small piece of ginger chopped finely 


In olive oil, fry the chopped onion, garlic and ginger. When soft, add the spices, purée and fry for 1-2 minutes.

Then add chopped chicken and cook for a few mins until chicken is cooked.

Then add chutney, stock pot and some coconut milk, gradually add the coconut milk until it is at the thickness you would like.

Serve with naan bread or basmati rice.

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at



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