Mango Curry Chicken

I think my major struggle with blogging about my cooking is that I never follow a recipe so it is extremely difficult to tell my readers what steps they should take. This recipe is a perfect example. The two main flavour in this dish compliment eachother fabulously but I think its best to use the portions to suit your families tastes. 

Ingredients (makes 2 servings):

1 box of Morroccan flavoured Couscous (or a rice of your choice)

2 tbsp of hot curry powder

2tbsp of mango chutney

4-6 tbsp of plain greek yogurt to make it creamy

1 package of sliced chicken breasts or 2 chicken breasts and slice it yourself

A handful of Masala Chana balls (dried spiced chickpeas) to top for a crunchy kick


If using chicken breasts, bake at 400 for 40 minutes. If using pre sliced chicken breast strips, I like to do them in the frying pan. Grill for 5-10 minutes on high, then add a splash of water and a lid to cook through for another 10 minutes

Bring couscous to a boil as per the instructions on the box

Mix your curry powder, mango chutney, and yogurt to make a creamy sauce. This is where you need to add more or less of each ingredient to ensure the flavour suits your tastes. We both like spicier food so this is up to you to taste as you go!

Serve chicken, sauce and masala balls on couscous for an absolutely delicious and quick meal!


Posted in EAT

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