Mango chicken with rice and vegetables

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Serves: 4

By adity

(2 Votes) 2


  • 2 chicken breast

  • 2 tbsp mango chutney

  • 50g rice

  • 1 knob butter


  1. Pre-heat oven to 180 c

  2. Chop up chicken into nugget size pieces and place in a shallow casserole dish.

  3. Mix in as much chutney as you want (I would use roughly 2 tablespoons)to coat the chicken.

  4. Cover and cook in oven for 25 mins or until chicken is cooked.

  5. Meanwhile prepare rice and vegetables.

  6. Serve with buttered rice and chopped up vegetables. Very simple and delicious to make for busy mums.

Additional Information

  • Can Freeze

  • Make Ahead

  • Chicken

  • Main Course

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • mummy2benji 24/01/09 23:00

    Tasty and very easy! I've also made a creamy version of this sauce by using half mango chutney and half double cream, which works well although less healthy. And you can posh it up a bit by chopping up a mango and adding some pieces to the sauce.

  • 04/04/08 13:50

    This is one of those life-saver dishes if you don't have much time and all you can find is some chicken in the freezer. I just defrost quickly in the microwave and the rest is simple. Very nutritious for the children and they even have it with tommy k sometimes (an unusual choice I admit but hey it works). My kids are 6,4 and even my 11 month old has started eating it which he loves!