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

4 boneless chicken breasts or thighs – Skinless, trimmed
1 tbsp olive oil or butter – For cooking the chicken
1 onion, finely chopped – Adds sweetness and base flavor
1 garlic clove, minced – Brings depth to the sauce
1 tsp mild curry powder – Adds gentle warmth
200ml mango puree or pulp – Use fresh or canned mango
100ml double cream – For richness and smooth texture
1 tbsp lemon juice – To brighten the sauce
Salt and pepper, to taste – For seasoning
Fresh coriander or parsley (optional) – For garnish

Instructions

Step 1: Prepare the chicken

Season chicken breasts or thighs with salt and pepper.
Heat olive oil in a large pan over medium heat.
Cook the chicken for 5–6 minutes on each side until golden and cooked through. Remove and set aside.

Step 2: Sauté the base

In the same pan, add a little more oil if needed.
Sauté chopped onion for 3–4 minutes until soft.
Add minced garlic and cook for 30 seconds.

Step 3: Add spice and mango

Stir in curry powder and let it bloom for a minute.
Pour in mango puree and stir to combine.
Simmer gently for 5 minutes to thicken slightly.

Step 4: Finish the sauce

Stir in double cream and lemon juice.
Season with salt and pepper.
Return the chicken to the pan and simmer for another 5–7 minutes to allow flavors to blend.

Step 5: Garnish and serve

Garnish with chopped coriander or parsley.
Serve hot with rice, naan, or steamed vegetables.