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
- 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.
- 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.
- 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.
- 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
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