Mango chicken


1 tbsp oil
800g pack essential Waitrose British Chicken Thighs, skinned
1 tbsp medium curry powder
150g mango chutney
250g basmati rice
150g frozen sweetcorn
½ x 28g pack coriander, chopped 


1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan, toss the chicken in the curry powder and fry for 4-5 minutes to brown.

2. Add the mango chutney and 80ml water and bring to the boil. Transfer to a medium roasting tin and roast for 25-30 minutes or until the chicken is cooked through with no pink meat.

3. Meanwhile, cook the rice in boiling water for 10-12 minutes, adding the sweetcorn for the last 2 minutes. Drain, season and toss in the coriander.

4. Serve the rice with the chicken and pour over the juices from the pan. 

Mango chicken
  • Total time: 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,892kJ
Fat 21g
Saturated Fat 4.9g
Carbohydrate 75.7g
Sugars 18.2g
Protein 48.7g
Salt 1.6g
Fibre 1.1g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Oct 27 12:08:20 BST 2016.