• 1 lb chicken fillets or breasts
  • 1 tablespoon curry powder
  • 1 tablespoon lemon juice
  • Vegetable oil
  • 2 mangos
  • 2 chili peppers
  • 1 bunch spring onions
  • 2 tablespoons lemon juice
  • ¼ cup vegetable oil
  • Salt and freshly ground pepper


Brush the lemon juice over the chicken breasts, sprinkle with curry powder and fry about 3 minutes on each side.

Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.


Chicken and mango go well together. The mango is even tastier with this chicken curry.

Chicken, Curry
MacGourmet downloadChicken Curry and Mango Salad. To import, drag image to your MacGourmet recipe box.