Sås mango chutney curry

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Stir halfway through for even heating.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories290
  • % Daily Value *
  • Total Fat11g17%
  • Cholesterol70mg24%
  • Sodium820mg35%
  • Total Carbohydrate22g8%
    • Dietary Fiber3g12%
    • Sugars15g
  • Protein30g60%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet.

sås mango chutney curry

Almond milk or cashew milk can also be used for a lighter, dairy-free option.

Bored of Lunch

By Nathan Anthony

Bored of Lunch: The Healthy Slow Cooker Book

80 yummy, healthy slow cooker recipes.

Recipes with calorie counts to help with diet plans.

From stews to curries, takeaways and family favourites.

Buy Book $25.43↓

Recipe Tips

  • Prep Ingredients in Advance: Chop all vegetables and measure out spices the night before to save time in the morning.

    Crème fraîche thickens as it cooks.

    Too sweet?
    Balance it with a squeeze of lemon or a pinch of chili flakes. Förvara såsen i kylskåpet.

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Midweek gold, I swear. What you see in the pic is the diced yellow bell pepper.

  • RedOnion — diced, you can use yellow or white onion.
  • Bell Pepper — we used yellow bell pepper but you can use any color.
  • Garam Masala — ground spices blend, we use store bought for convenience.
  • Cumin — ground cumin
  • Coriander — ground coriander
  • Chili Powder — ground chili powder
  • Salt — Himalayan salt, ground.
  • Oil — Avocado oil is our preference but you can use coconut oil or another cooking oil instead.

    • Optional Ingredient Variations — Try adding some dried fruit such as a couple of dried apricots to the mango sauce.

    There are many popular ones you can find that make the job easy. Ett perfekt frukostbröd! 2,000 calories a day is used for general nutrition advice.

    This sweet and spicy mango curry sauce recipe has a delightfully tangy, sweet and sour flavor. Thaw in the fridge overnight before reheating.

    How To Reheat Leftover Mango Chicken Curry

    Reheat your leftover Mango Chicken Curry in a saucepan over medium heat.

    You can make your own mango puree from fresh mangos if you prefer.

  • Mango Chunks — This is optional, but if you like chunks of mango in your sauce, you can add in some bite sized pieces of mango from fresh, ripe mangoes. I had that half-empty jar of mango chutney that had been lurking for months. Stir well and let cook for a minute.

  • Add the mango pulp to the pan.

    Thaw the frozen mango before adding it to the slow cooker. They will plump up and provide an extra sweetness that complements the sweet and spicy mango curry sauce really nicely.

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    How To Make Mango Curry Sauce

    Here’s a no fuss and convenient recipe that comes together quick.

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    These substitutes will give the curry a creamy texture. Heat on medium heat. Taste and adjust as needed, ensuring the flavors remain balanced.

  • Creamier Texture: For a creamier curry, stir in a couple of tablespoons of plain Greek yogurt or heavy cream at the end. They should still have a little crunch to them.

    STEP 2 – Add Spices

    When the bell peppers have become tender crisp, add in all of the spices (garam masala, coriander, cumin, chili powder and salt).

    Give it a good stir to combine the onion and pepper mix with the spices.

    Let it cook for a minute or two.

    STEP 3 – Pour in Mango Purée

    Next, you can add canned mango pulp, or fresh mango purée.

    Mix well.

  • Simmer on medium heat for 10 minutes, until thickened.
  • Season to taste, garnish with coriander if using.
  • Serve hot with rice, naan, or couscous.

    • Notes

    • Don’t overcook the chicken — it dries out fast.
    • Add chili if you want heat — this version is mild.
    • If sauce thickens too much, loosen with a splash of water.
    • Can freeze for up to 3 months — just defrost gently.

    Keywords:Jamie Oliver Chicken Curry Mango Chutney​

    Slow Cooker Mango Chicken Curry

    This delicious fakeaway Mango Chicken Curry from the Bored of Lunch cookbook is made in the slow cooker using chicken breasts, reduced-fat coconut milk, red chili, mango, mango chutney, and curry powder.

    To make Mango Chicken Curry in your slow cooker or crockpot, place all the ingredients, except the yellow pepper, in the slow cooker, stir, and season to taste.

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