Grilled mango chicken with lentils and yogurt

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy
Former head of food, delicious.

This quick mango chicken curry recipe with lentils, tomatoes, yogurt and fruity mango chutney is really easy to throw together on a weeknight when a curry craving hits…

Or, try this fruity chicken curry traybake with rice and naan.

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Ingredients

  • 1½ tbsp olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, thinly sliced
  • 1 tbsp black mustard seeds
  • 1 tbsp cumin seeds
  • 30g fresh ginger, grated
  • 400g tin chopped tomatoes
  • 250g split red lentils
  • 4 tbsp mango chutney, plus extra to serve
  • 4 small free-range chicken breasts
  • 3 tbsp natural yogurt, plus extra to serve
  • Coriander sprigs and lime wedges to serve (optional)
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Method

  1. Heat the oil in a large pan over a low-medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for 2 minutes more. Stir in both seeds and the ginger. Cook for another 2 minutes, then add the tin of tomatoes, the lentils and 600ml cold water.
  2. Bring to a simmer and cook, stirring often, for 20-25 minutes until the lentils are soft. Stir in 1 tbsp mango chutney, plus salt and pepper to taste.
  3. Meanwhile, heat the grill (or a griddle pan) to medium-high. Put the chicken in a bowl, then mix with the yogurt and the rest of the mango chutney. Grill/griddle for 12-15 minutes until starting to char, then turn and cook for 5 minutes more or until completely cooked through. Set aside to rest.
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  5. Slice the grilled chicken and serve with the lentils, topped with coriander sprigs, with lime wedges on the side, plus extra mango chutney and yogurt.

Nutrition

  • 494kcals Calories
  • 7.5g (1.4g saturated) Fat
  • 53.7g Protein
  • 49.7g (15.5g sugars) Carbs
  • 6.4g Fibre
  • 0.8g Salt

Quick wins & tips

Easy swaps: For a veggie version, swap chicken for chunky pieces of cauliflower.

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