Quick 1 Pan Mango Curry Chicken

I tried something like this at Metropolitan Market this weekend, I loved how easy, fresh and tasty it was. I didn’t like the amount of fat in it. So I replaced the cream with Greek yogurt. And of course I added some vegetables.

Yet again, we were too hungry to wait so I didn’t get a chance to take a picture. So if you make this please send me a photo!

1Lb Chicken diced (Thighs or chicken breasts will work)

2T Curry powder

1 Onion, diced

1 Clove garlic, minced

1tsp Ginger, minced

1 9oz of Mango chutney

1/2C Greek yogurt

1C Peas

(Slivered almonds and cilantro optional garnish)

Toss the chicken with the curry powder and let it marinate for a few minutes while you dice the onions, garlic and ginger,  or for a few hours or overnight in the fridge. Heat a large pan over medium, add a little oil and the marinated chicken. Once the chicken is brown on one side, add the onion, garlic and ginger and saute for 1 minute. Stir in the chutney and the yogurt, and simmer until the chicken is cooked through. Add the peas and season with salt and pepper. Serve over rice, couscous or quinoa.

Serves 4


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