Chicken in Creamy Mango Sauce

A sweet-and-spicy Indian-inspired comfort meal

This vibrant dish blends juicy chicken with a velvety mango sauce that’s bursting with flavor. Inspired by Indian cuisine, this recipe is the perfect fusion of sweet, savory, and just a hint of heat. The creamy mango chutney-based sauce envelops tender chicken fillets, creating a dish that’s rich yet refreshing. It’s perfect for both busy weeknights and more leisurely weekend meals. Top it with chopped peanuts, fresh coriander, crisp apple, and chili flakes for a colorful, crunchy finish. Serve it with rice and warm naan to soak up every drop of sauce.

What Chicken in Creamy Mango Sauce So Delicious?

This dish is all about the contrast — creamy and fruity mango sauce paired with savory, seared chicken. It’s indulgent, but the bright flavor of mango and the crunch of toppings keep it feeling light and fresh. It’s simple to make, impressive to serve, and endlessly comforting.

Ingredients & How They Add to the Flavor

Chicken fillets
A tender and lean protein that absorbs the bold, creamy sauce beautifully. Searing the chicken first locks in moisture and adds a savory crust.
Salt and pepper
Simple but essential — these enhance the natural flavor of the chicken before it’s coated in sauce.
Neutral oil
Used for frying. A mild oil like sunflower or canola ensures the other flavors shine.

For the mango sauce:

Mango chutney
The base of the sauce. Sweet, tangy, and slightly spiced, it brings both depth and brightness.
Heavy cream
Adds body and smoothness to the sauce, mellowing out the chutney and curry paste into something luxurious.
Butter
Gives the sauce a silky finish and rich flavor that rounds out the sweetness of the mango.
Yellow curry paste
Adds warmth, spice, and complexity. It’s not too hot, but it brings balance to the fruity chutney.
Water
Just a touch, to thin the sauce slightly so it bakes into the chicken evenly.

Toppings:

Fresh coriander (cilantro)
Bright and citrusy, it lightens the dish and enhances the Indian-inspired profile.
Chopped salted peanuts
A salty crunch that contrasts beautifully with the creaminess of the sauce.
Chili flakes
A pinch of heat to wake up the palate.
Diced apple
Adds a fresh, crisp texture and a hint of sweetness that ties in with the mango.

*Note: The ingredient amounts shown are for visual reference only and are not to scale for the recipe.*

Vegetarian Version

This dish transforms beautifully into a vegetarian meal without losing its vibrant flavor or creamy comfort. The mango sauce pairs wonderfully with a variety of plant-based ingredients, making it just as satisfying and crowd-pleasing.

Substitute the chicken with one of the following options:

Cauliflower florets
Lightly roast or pan-sear before adding to the baking dish. Cauliflower soaks up the mango curry sauce like a dream and adds a soft, nutty base.
Firm tofu or tempeh
Cut into cubes and pan-fry until golden before adding to the dish. These provide a great texture and protein, making the dish hearty and balanced.
Chickpeas (canned or cooked from dry)
A no-fuss option that blends smoothly with the sauce. Chickpeas add a creamy, buttery bite and keep the meal protein-rich.

Optional add-ins for more texture and variety:

Sliced mushrooms
Zucchini
Baby spinach (stirred in before baking)

How to adjust the recipe:

Prepare the sauce as directed.
Use your vegetarian protein of choice in place of the chicken. Pre-cook or pan-fry it to develop flavor.
Assemble in the baking dish with the mango sauce.

Bake as usual — the cooking time may be slightly reduced (20–25 minutes) since there’s no raw meat.

Finish with the same colorful toppings — peanuts, fresh coriander, apple, and chili flakes — and serve with rice and naan as in the original.

Make-Ahead Instructions

This dish is perfect for prepping in advance:

Prepare the mango sauce and sear the chicken.
Assemble the dish in your ovenproof pan — chicken on the bottom, sauce poured over the top.
Cover and refrigerate for up to 24 hours before baking.
Let the dish sit at room temperature for about 20–30 minutes before placing it in the oven. Then bake as directed.

Storage Tips (Fridge)

Let leftovers cool completely.
Store in an airtight container in the fridge for up to 3 days.
Keep toppings separate to maintain texture.

Freezing

The chicken and mango sauce freeze well. Store in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge before reheating.
Add fresh toppings after reheating for best texture.

Reheating

Oven: Cover with foil and bake at 350°F (180°C) for 15–20 minutes.
Microwave: Heat individual portions for 2–3 minutes, stirring halfway.
Add a splash of cream or water if the sauce has thickened too much.

Prep Time, Cook Time, Total Time

Prep time: 10–15 minutes
Cook time: 30 minutes
Total time: 40–45 minutes
Servings: 4 portions

Instructions

Preheat your oven to 390°F (200°C).
Season and sear the chicken: Pat the chicken fillets dry and season with salt and pepper. Heat oil in a skillet over medium-high heat, then brown the chicken on both sides. Transfer to an ovenproof dish.
Make the sauce: In a blender or using a hand mixer, combine mango chutney, cream, butter, curry paste, and water. Blend until smooth and creamy.
Bake: Pour the sauce over the chicken in the dish. Bake in the center of the oven for about 30 minutes, or until the chicken is fully cooked and the sauce is bubbling.
Garnish and serve: Top with coriander, peanuts, chili flakes, and diced apple. Serve with warm naan bread and steamed rice.

Ingredients (with Measurements)

4 portions/servings

Chicken:

600 g (about 1.3 lbs) chicken fillets
½ tsp salt
½ tsp pepper
1 tbsp neutral oil (15 ml)

Mango Sauce:

250 g mango chutney (about ¾ cup)
200 ml heavy cream (about ¾ cup + 1 tbsp)
50 g butter (about 3½ tbsp), diced
2 tbsp yellow curry paste
50 ml water (about 3 tbsp + 1 tsp)

Topping:

2 tbsp chopped fresh coriander (cilantro)
2 tbsp chopped salted peanuts
½ tbsp chili flakes (or to taste)
½ apple, diced

Nutritional Info

per portion/serving

Calories: 661 kcal Fat: 38 g Protein: 38 g Carbohydrates: 42 g