The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pot chicken & mango curry
We love a kitchen hack, and this all-in-one way to cook up a mild chicken curry is a keeper! Onions, red peppers and baby tomatoes are softened with cumin seeds, curry powder and ginger. They’re simmered with basmati rice, sliced chicken breasts and exactly the right amount of stock, then finished with mint, coriander, diced mango and yogurt for your easiest curry ever.
SWK: High protein
Plants 6
one pot
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tsp cumin seeds
- 140g basmati rice
- 1 handful of fresh mint
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 mango
- 1 onion
- 1 pepper
- 2 skinless chicken breasts
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh coriander
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 592
Protein: 47g
Carbs: 90g
Fat: 7.6g
Ingredients
- 2 onion
- 2 pepper
- 4 skinless chicken breasts
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tsp cumin seeds
- 280g basmati rice
- 2 handful of fresh mint
- 1 handful of fresh coriander
- 1 mango
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 547
Protein: 46g
Carbs: 85g
Fat: 4.9g
One-pot chicken & mango curry
We love a kitchen hack, and this all-in-one way to cook up a mild chicken curry is a keeper! Onions, red peppers and baby tomatoes are softened with cumin seeds, curry powder and ginger. They’re simmered with basmati rice, sliced chicken breasts and exactly the right amount of stock, then finished with mint, coriander, diced mango and yogurt for your easiest curry ever.
Cook time:
45 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1 large saucepan
Sort the prep
- Peel and finely dice the onions, then deseed the peppers and dice into 1cm squares. On a separate board, cut the chicken into thin strips.
- Dissolve half the stock cube in 400ml boiled water (use all the stock in 700ml water for 4 portions).
Soften & spice
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and tomatoes for 5 mins.
- Stir in the ginger & garlic paste, curry powder and cumin seeds and cook for 3 mins.
Simmer the curry
- Tip the rice into the pan, pour in the stock and stir well.
- Place the chicken on top of the rice, bring to the boil and cover with a tight-fitting lid (or foil). Simmer over a very low heat for 20-25 mins, stirring halfway, until the chicken is cooked through.
Add your finishing touches
- Meanwhile, finely chop the mint leaves and coriander. Stone the mango and dice the flesh into 1cm cubes.
- Take the frying pan off the heat and leave to cool slightly, then stir in the chopped herbs and yogurt.
- To serve, scatter the diced mango over the chicken curry.