Chicken tikka and mango chutney curry

A fruity twist on a tikka masala, this curry-in a hurry leans heavily on your spice cupboard (and a jar of mango chutney) to produce an irresistible sauce in 30 minutes.

A curry always goes down a treat in my household, and this is a cheap and simple way to make it without using any jars of curry paste

Instead, I’ve relied on a few store cupboard spices, plus a tin of chopped tomatoes, to produce a lip-smackingly good curry sauce that will be on your table in half an hour.

It’s comparable to a tikka masala in heat, but a touch sweeter thanks to the addition of mango chutney. A couple of tablespoons swirled through the sauce at the end really does make a big difference.

How To Make My Chicken Tikka And Mango Chutney Curry

• Chef Catling’s recipe notes
• Recipe: Chicken tikka and mango chutney curry
• Serving suggestions
• Frequently asked questions

Tips & Notes To Know

• Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take less than a minute for the spices to darken and release their aroma, so keep a close eye on them. Once toasted, leave to cool before blitzing to avoid clumping. 
• Don’t scrimp on flavour: Good-quality stock and tomatoes are the key to a full-bodied sauce. Mutti is my go-to brand for canned tomatoes, while frozen chicken bone broth ‘pucks’ from M&S are like liquid gold and far lower in salt than dried stock cubes.
• Switch up the protein: Don’t be tied to using chicken. For a quicker cook, add some prawns for the final 4 minutes of cooking or leftover meat from your Sunday roast to cut your food waste.

Chicken tikka and mango chutney curry

Serves: 4 Prep time: 5 mins Cook time: 25 mins 25 mins

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Ingredients

1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp ground fenugreek
1 banana shallot, roughly chopped
4 garlic cloves, chopped
Thumb size piece of fresh root ginger, peeled and chopped
2 tbsp hot tikka curry powder
2 tbsp vegetable oil
1 x 400g can chopped tomatoes
300ml chicken stock
4 skinless chicken breasts, cut into large chunks
1 orange pepper, deseeded and cut into chunks
2 tbsp mango chutney
1 tsp garam masala

To serve
Small handful of fresh coriander, finely chopped,

Instructions

Step 1
Toast the cumin seeds, mustard seeds and coriander seeds in a dry frying pan for 1 minute or until fragrant and starting to pop.

Step 2
Tip the seeds into a blender with the fenugreek, shallot, garlic, ginger, curry powder and half the oil. Add a splash of water to get it moving, if needed, and blitz to a paste.

Step 3
Heat the remaining oil in the frying pan over a medium heat and add the curry paste. Cook for 5-10 minutes, stirring regularly, until deep golden in colour, adding a splash of water if it starts to catch too much.

Step 4
Stir in the chopped tomatoes and chicken stock, then bring to the boil. Reduce the heat to a gentle simmer and add the chicken and peppers. Continue to cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.

Step 5
Remove from the heat, adjust the seasoning if necessary, and stir through the mango chutney and garam masala. Divide between bowls and scatter over the coriander before serving.

Serving suggestions

• On a bed of coconut, basmati, pilau or jasmine rice.
• With a side order of garlic and coriander naan breads and onion bhajis.

Frequently Asked Questions

I Have A Nut Allergy. What Can I Use Instead Of Ground Almonds?

Ground almonds are often used in curries to add creaminess and sweetness without using cream or coconut milk.

If you’re looking for a nut-free option, oat flour is a good alternative. It’s not quite as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor.