Chicken in Creamy Mango Sauce
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.
Ingredients
- 1.3 lbs chicken fillets
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp neutral oil
- ¾ cup mango chutney
- ¾ cup heavy cream
- 3½ tbsp butter
- 2 tbsp yellow curry paste
- 3 tbsp water
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped salted peanuts
- ½ tbsp chili flakes or to taste
- ½ apple diced
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.