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 chicken curry 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
• Serving suggestions
• Recipe: Chicken tikka and mango chutney curry
• 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.

Serving suggestions

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

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 nicely.

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.

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.