Description
Mary Berry Mango Chicken is a creamy and mildly spiced dish made with succulent chicken breasts or thighs, simmered in a mango and cream-based sauce. The sweetness of mango is balanced by mild curry flavors and finished with a hint of lemon for a bright finish. It’s simple to prepare, yet impressive in both taste and presentation.
Ingredients
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4 boneless chicken breasts or thighs – Skinless, trimmed
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1 tbsp olive oil or butter – For cooking the chicken
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1 onion, finely chopped – Adds sweetness and base flavor
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1 garlic clove, minced – Brings depth to the sauce
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1 tsp mild curry powder – Adds gentle warmth
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200ml mango puree or pulp – Use fresh or canned mango
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100ml double cream – For richness and smooth texture
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1 tbsp lemon juice – To brighten the sauce
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Salt and pepper, to taste – For seasoning
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Fresh coriander or parsley (optional) – For garnish
Instructions
Step 1: Prepare the chicken
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Season chicken breasts or thighs with salt and pepper.
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Heat olive oil in a large pan over medium heat.
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Cook the chicken for 5–6 minutes on each side until golden and cooked through. Remove and set aside.
Step 2: Sauté the base
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In the same pan, add a little more oil if needed.
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Sauté chopped onion for 3–4 minutes until soft.
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Add minced garlic and cook for 30 seconds.
Step 3: Add spice and mango
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Stir in curry powder and let it bloom for a minute.
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Pour in mango puree and stir to combine.
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Simmer gently for 5 minutes to thicken slightly.
Step 4: Finish the sauce
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Stir in double cream and lemon juice.
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Season with salt and pepper.
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Return the chicken to the pan and simmer for another 5–7 minutes to allow flavors to blend.
Step 5: Garnish and serve
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Garnish with chopped coriander or parsley.
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Serve hot with rice, naan, or steamed vegetables.