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Mango Curry Chicken
Oil or Butter
approximately 1 lb
Indian Spice Blend
or more to taste (tandori masala or garam masala
Place oil in a dutch oven or stockpot over medium heat.
Once oil is hot, add the onions and saute 2 minutes until opaque.
Add the garlic and continue to cook for 1 minute.
Chop up the chicken into bite sized pieces and add to the stockpot.
Season the chicken with the Indian Spice Blend and stir to coat completely.
Cook chicken until it well-seared, about 5-7 minutes, or until chicken reaches an internal temperature of 145 F.
Stir in the curry paste and mango chutney and continue to cook until sauce is glossy and well-combined and chicken reaches 165F.
Serve over rice with a garnish of cilantro, if desired.
This Recipe Can be Doubled
: This curry mango recipe is great if you are looking to serve a large group, just increase the ingredients proportionally and make sure to make lots of rice to serve with!
You could also use your Instant Pot on the saute setting to make this curry mango chicken.
This chicken in mango sauce is low carb on its own, but you can also pair it with cauliflower rice to keep it low carb with still getting that classic rice and curry combo.
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