Curried Mango Chicken

If you’re a fan of sweet and savoury combined this is the dish for you! The sauce is made of a mixture of frozen thawed mango, because let’s face it fresh mangoes are just way too hit and miss, curry powder and a few other little bits. It’s sweet, with a bit of a kick, and delicious wrapped around some poached chicken breast chunks to make life that bit easier, or leftover roast chicken if you have any at hand.

You could also totally use chunks of fish, cod, hake or haddock would work quote well, or monk fish if you’re feeling flush!

And if you want to go veggie I’d probably stick with chickpeas as my legume of choice for this one.

I opted for quinoa just because I’m seeking out all the variety that is humanly possible write now. Routines and days are a bit monotonous for most people quite literally around the world, so having alternative meals to whip and look forward to provides a little glimmer of brightness and excitement to my day! I hope the recipes which I will keep coming do the same for you.

Curried Mango Chicken

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes


  • **Sauce**
  • 250g frozen mango chunks, thawed
  • 1 tbsp curry powder
  • 125ml boiling water
  • 3 tbsp (45ml) soy sauce (tamari for gluten free)
  • **The Rest**
  • 4 boneless skinless chicken breasts*
  • ½ a jar roasted red peppers, sliced
  • 200g uncooked quinoa
  • Fresh coriander to serve



Place quinoa in a pot and cook according to packet instructions; it should take approx 15 minutes to cook.


Place the chicken breasts in another pot, cover with boiling water and allow to cook for 12 - 15 minutes; the time taken will depend on the size of the chicken breasts!


Place all sauce ingredients into a jug. Blend using a hand blender or you can blend in a high speed blender or NutriBullet.


Once the chicken is cooked, chop, using a scissors if you want to make life really handy, add it to a clean pot with the roasted red pepper and the sauce. Bring everything to the boil and simmer for 5 minutes. Serve on a bed of quinoa with fresh coriander. Couldn’t be easier!


*4 servings as needed of leftover roast chicken if you have it at hand can just be added to the sauce and heated through.

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