Budget Series: Mango Chicken Curry

Serves: 4 | Prep Time: 15 mins | Cook Time: 15 mins


- 2 tbsp Vegetable Oil
- 500g Chicken Thigh Fillets, cut into large chunks (£3.50)
- 1 Red Onion, thickly sliced (17p)
- 2 Garlic Cloves, crushed
- 1 tsp Red Chilli Flakes, plus extra to serve
- 230g jar Spicy Mango Chutney (£1)
- 400ml tin Light Coconut Milk (99p)
- Cooked White Rice, to serve

Total: £5.66


1. Heat half the oil in a nonstick frying pan. Add the chicken and cook until golden all over. Remove from the pan with a slotted spoon and set aside.

2. In the same pan, cook the onion for 2-3 minutes, until softened. Stir in the garlic and chilli fakes and cook for 1 minute more, until fragrant. Add just over half the mango chutney to the pan along with the coconut milk and the reserved chicken. Bring to the boil, then simmer for 10 minutes, or until the chicken is cooked through.

3. Stir in a little more mango chutney to taste (if needed) and season well. Serve with the rice and extra chilli flakes, if you like.



  1. LOVE making homemade curries!! We do fairly often actually! This one looks and sounds so yummy and again another dish perfect for kids as well as us! This is going on my ever growing list of recipes I must try!!


    1. I don't think we make them enough! Share some of your favs with us!

      Thank you for reading and commenting☺️💓


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