Make this Mary Berry Mango Chicken Recipe for a flavour-packed, creamy chicken curry with tender chicken and aromatic sauce, perfect for an easy family meal.
Introduction
The Mary Berry mango chicken recipe is a wonderful choice when you want a comforting meal that is full of aromatic flavours and easy enough for any home cook. This quick chicken curry combines a creamy curry with mild spices to create a delicious balance of sweet and savoury flavours. The result is tender chicken coated in a silky sauce with a rich sauce that is both smooth and satisfying.
The natural sweetness of ripe mangoes, mango purée, and mango chutney brings a lovely fruity flavour, while the Indian flavours and gentle spices create a balanced flavour that everyone can enjoy. Whether you are planning a family dinner, a weeknight supper, or simply looking for an easy recipe with simple cooking, this delicious dinner is sure to become a favourite.
Equipment
Equipments for Mary Berry Mango Chicken:
A few simple kitchen tools are all you need to make this recipe with confidence. A skillet or frying pan helps brown the chicken, while a casserole dish or baking dish is perfect if finishing the recipe in the oven. Having the right equipment makes cooking easier and keeps everything running smoothly.
- Skillet – For browning the chicken and building flavour.
- Frying pan – A good alternative for sautéing the ingredients.
- Casserole dish – Ideal for baking the chicken with the sauce.
- Baking dish – Works well if you prefer an oven-baked version.
- Saucepan – Useful for gently simmering the sauce.
- Pan – Suitable for general cooking if using a single pan method.
- Small wire whisk – Helps blend the sauce until smooth.
- Mixing bowl – Handy for combining ingredients before cooking.
- Spoon – For stirring the sauce during cooking.
- Knife – Needed for preparing the ingredients.
- Chopping board – Provides a safe surface for chopping.
- Measuring spoons – Ensure accurate seasoning and spice measurements.
- Blender – Useful if blending ripe mangoes into a smooth purée.
- Aluminum foil – Covers the dish while baking to keep the chicken moist.
- Lid – Helps trap heat when simmering or baking.
Table of Contents
Ingredients
This Mary Berry Mango Chicken Recipe uses simple ingredients to create a creamy, flavourful curry with a perfect balance of sweetness and gentle spice. Boneless skinless chicken thighs stay juicy and tender, while mango chutney, ripe mangoes, and mango purée give the sauce a fruity richness. The combination of curry powder, garam masala, and ground turmeric adds warm aromatic flavour without making the dish overly spicy.
| Ingredient | Quantity |
| Boneless skinless chicken thighs | 800g |
| Onion | 1 large, finely chopped |
| Garlic cloves | 3, minced |
| Fresh ginger | 1 tbsp, grated |
| Sunflower oil | 1 tbsp |
| Butter | 1 tbsp |
| Medium curry powder | 2 tsp |
| Paprika | 1 tsp |
| Garam masala | 1 tsp |
| Ground turmeric | ½ tsp |
| Mango chutney | 4 tbsp |
| Mango purée | 200g |
| Ripe mangoes | 1 small, blended |
| Chicken stock | 200ml |
| Crème fraîche | 150ml |
| Lemon juice | 1 tbsp |
| Honey | 1 tsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Fresh coriander | 2 tbsp, chopped |
| Fresh parsley | 1 tbsp, chopped |
How to Make Mary Berry Mango Chicken
1. Prepare the oven and chicken
Preheat the oven to 200°C (400°F / gas mark 6) or 180°C fan oven. Pat the chicken dry with kitchen paper. Season the chicken with salt and black pepper, then sprinkle spices over Mary Berry Mango Chicken and rub into the chicken evenly.
2. Brown the chicken
Heat oil and butter in a large skillet over medium heat. Add the chicken and brown chicken for 2–3 minutes on each side until lightly golden. Flip over carefully, then remove to casserole dish and set aside.
3. Cook the aromatics
In the same pan, add the chopped onion. Pan fry onions for 10 minutes until soft and translucent. Add the garlic and grated ginger, then sauté aromatics for another minute.
4. Build the sauce
Reduce heat to low and stir spices into the onions. Let them cook for about 30 seconds to bloom spices and release their aroma. Add the mango chutney, mango purée, and blended ripe mangoes, then whisk sauce until smooth.
5. Simmer the curry
Pour chicken stock into the pan and stir well. Return chicken to pan or pour the sauce over the chicken in the casserole dish. Simmer gently for 10–12 minutes so the flavours can combine.
6. Add the cream
Stir in the crème fraîche and lemon juice. Add cream slowly and mix until the sauce becomes smooth and creamy. Taste and season to taste, adding the honey if you prefer a slightly sweeter sauce.
7. Bake until cooked through
Cover tightly with aluminum foil or a lid. Place the dish in the oven and bake for 24 to 30 minutes. The chicken is ready when it is cook through and the juices run clear.
8. Finish and serve
Remove the dish from the oven and let Mary Berry Mango Chicken rest for 2 minutes. Garnish with parsley and garnish with coriander for a fresh finish. Serve warm with rice, naan, or vegetables.
Expert Tips
I have made this curry several times, and the biggest difference comes from how gently the sauce is cooked. Keeping the heat low after adding the mango and cream helps create a silky sauce and prevents splitting. A little extra attention during these stages gives the most tender chicken and the best flavour.
- Boneless chicken is the easiest option for beginners and cooks evenly in the suggested time.
- If using bone in chicken, allow a longer cooking time and check that the centre is fully cooked.
- I prefer full fat sour cream or crème fraîche because they are less likely to curdle than low-fat versions.
- Plain yogurt substitute can be used, but stir it in off the heat first for a smoother texture.
- Fresh fresh gingerroot gives a brighter flavour than powdered ginger, especially in a fruit-based curry.
- Choose smooth mango chutney for the creamiest result and a more even sauce.
- With less ripe mangoes, I usually add honey to balance the acidity and bring out the fruity flavour.
- Avoid browning onions too deeply; soft, pale onions keep the sauce sweet and delicate.
- After searing the chicken, gather chicken fond from the pan when adding the stock for extra depth of flavour.
- Cover tightly during baking and check that the chicken reaches an internal temperature 165°F (74°C / 75°C) before serving.
Serving Suggestions Mary Berry Mango Chicken
This Mary Berry Mango Chicken Recipe is best enjoyed when you serve warm, allowing the creamy sauce to stay smooth and rich. Mary Berry Mango Chicken is perfect for a relaxed family meal, a cosy weeknight dinner, or when entertaining guests with an easy but impressive homemade curry.
- Serve with fluffy steamed rice to soak up the delicious sauce.
- Pair with warm naan bread to mop up the sauce.
- Enjoy alongside soft parotta bread for an extra comforting meal.
- Add a simple vegetable side dish for a balanced plate.
- Serve with lightly cooked green beans for freshness and colour.
- Sprinkle with fresh coriander before serving for a bright finish.
- Garnish with fresh parsley if you prefer a milder herb flavour.
- Pair with chilled mango juice, sparkling water, or a light fruit dessert after the meal.
Storage
Room Temperature
- Leave the curry out for no longer than 2 hours.
- Cool any leftovers quickly before storing.
- If preparing in advance, assemble ahead and avoid leaving the uncooked dish at room temperature.
Refrigerator
- Store in a covered container in the refrigerator for up to 3 days.
- You can refrigerate the assembled uncooked dish for up to 12 hours or chill covered dish overnight before baking.
- Cook before serving if storing the uncooked version.
- Reheat gently on the hob or in the microwave until heat through completely.
Freezer
- Freeze not recommended because the creamy sauce may separate.
- If frozen, the sauce may curdle or sauce may split after thawing.
- Thaw overnight in the refrigerator and reheat slowly while stirring well if needed.
FAQs About Mary Berry Mango Chicken Recipe
1. Can I use boneless chicken instead of thighs?
Yes. Boneless chicken breasts or thighs both work well in this recipe. Just be careful not to overcook chicken breasts, as they can become dry.
2. Can I make this recipe with bone in chicken and skin on chicken?
Yes, you can. Bone-in pieces usually need a little longer to cook, so check that the chicken is fully cooked before serving.
3. Can I double the recipe?
Absolutely. You can double all the ingredients while the cook times remain the same in most large casserole dishes. Make sure the chicken is arranged in a single layer for even cooking.
4. Can I make ahead?
Yes. You can prepare the dish up to 12 hours ahead, cover it, and refrigerate until ready to bake. This makes it ideal for busy evenings or entertaining.
5. Can I freeze the recipe?
Freezing not recommended because recipes made with crème fraîche can sometimes separate after thawing. The texture may change even though the flavour remains good.
6. Why is my sauce curdling?
Sauce curdling usually happens if the cream is boiled too hard or reheated over high heat. Keep the heat gentle and stir regularly for a smooth finish.
7. What should I serve with this curry?
This recipe is delicious serve with rice, warm naan bread, or serve with vegetables such as green beans or peas. These sides help balance the rich, creamy sauce.
Nutrition
The nutrition information below is an estimate for one serving and may vary depending on the exact ingredients used. This recipe provides a good amount of protein from the chicken, while the mango, cream, and creamy sauce contribute natural sweetness and richness.
| Nutrient | Amount Per Serving |
| Calories | ~465 kcal |
| Protein | ~35 g |
| Carbohydrates | ~18 g |
| Sugars | ~13 g |
| Fat | ~28 g |
| Saturated Fat | ~11 g |
| Fibre | ~2 g |
| Sodium | ~720 mg |