Chicken and Mango Pickle Curry | Slimming & Weight Watchers Friendly
Inspired by a North Indian dish called Achari, this Chicken and Mango Pickle Curry is deliciously different! We’ve added a dollop of tangy mango pickle to give a sharp, sweet and sour flavour that blends perfectly with the spicy, tomato-based sauce. There are two fresh red chillies in our curry, but you can leave one out if you like things milder!
Servings 4
Calories 273kcal
Equipment
- large frying pan
- Frying pan
Ingredients
- 600 g diced chicken breast
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp black onion seeds
- 1 medium onion, peeled and finely sliced
- 2 red chillies, deseeded and finely diced
- 2 cloves garlic, peeled and crushed
- 5 cm piece ginger, peeled and finely grated
- 400 g can chopped tomatoes
- 2 tbsp tomato puree
- ¼ tsp turmeric
- ¼ tsp chilli powder
- ¼ tsp ground coriander
- 90 g mango pickle
- 120 g fat-free Greek yoghurt
- low-calorie cooking spray
- 3 g fresh coriander, finely chopped
Instructions
- To a large frying pan add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds. Set the pan on a low to medium heat and lightly toast for 2 minutes.
- Spray the pan and seeds with low-calorie cooking spray, add the onion and fry for 6 minutes. While the onion is cooking, spray a separate frying pan with low-calorie cooking spray and add the chicken. Fry until sealed on all sides. Leave to one side.
- To the pan of onions add the red chillies, garlic and ginger and continue to fry for another 2 minutes. Add the mango pickle, turmeric, coriander and chilli powder. Stir to distribute.
- Pour in the chopped tomatoes and tomato puree and add the browned chicken to the pan. Stir to coat and incorporate the chicken.
- Cover the pan with a lid or piece of foil and lower the heat. Simmer for 20 minutes and stir halfway through.
- Remove the pan from the heat and stir in the yoghurt. Cover the pan and leave off the heat for 4 minutes until the yoghurt has heated through.
- Serve sprinkled with fresh coriander and your choice of accompaniment.
Video
Notes
Tip: Take the Greek yoghurt out of the fridge whilst making this curry. This will bring the yoghurt up to room temperature and help to stop it from curdling.
Tip: If you find the curry is a little thick, add a splash of water to loosen the sauce.
Nutrition
Serving: 367g | Calories: 273kcal | Carbohydrates: 12g | Protein: 42g | Fat: 5.1g | Saturated Fat: 0.7g | Sodium: 2600mg | Fiber: 3g | Sugar: 9.3g
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