Chicken and Mango Pickle Curry

  • 8MINS
  • 35MINS
  • Serves 4
  • 273KCAL

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!

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Chicken and Mango Pickle Curry pinchofnom.com

NutritionPer Serving

  • Calories273
  • Carbs12g
  • Protein42g
  • Fat5.1g
  • Saturates0.7g
  • Sugars9.3g

The ingredients for Pinch of Nom's Chicken and Mango Pickle Curry are laid out on a kitchen counter, ready to start cooking.

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

If you’ve never heard of Achari before, it’s a traditional North Indian dish that uses Indian pickling spices to add a distinctive tangy edge to the curried ingredients. For anyone who feels like trying a curry with a slightly different flavour to the usual, this is right up your street! 

This Chicken and Mango Pickle Curry has quickly become a new favourite fakeaway in our house. It’s really quick and easy to rustle up, thanks to a few spoonfuls of mango pickle. When you pop to the shops to buy the ingredients, be careful to pick up a jar of mango pickle, and not mango chutney! 

The tangy sourness of the pickle gives the curry its distinctive flavour, blending into the tomatoey sauce. This is definitely a hot curry, with two whole red chillies going into the mix. There’s always a way to tone things down though, so you could just use one chilli if you like things a little bit on the milder side. 

Don’t forget to finish off the curry with a good dollop of fat-free yoghurt. It’ll make the sauce creamier, and take some of the heat out of the fiery chillies. It’s well worth leaving the yoghurt pot out of the fridge while your curry is cooking – room temperature yoghurt is far less likely to curdle when you stir it in. 

What diets is this Chicken and Mango Pickle Curry suitable for?

This Chicken and Mango Pickle Curry recipe is suitable for gluten-free diets. It can be made dairy-free, simply by swapping the yoghurt for a plant-based version.  

If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food!

Do you need any special ingredients to make Chicken and Mango Pickle Curry?

We’ve tried to keep the ingredients list for this recipe as simple as possible, using herbs and spices that you should already have in your kitchen. You will need a jar of mango pickle (not mango chutney!) for this recipe. 

Mango pickle can be found in most supermarkets with the ready-made curry sauces, chutneys and sides. Unlike mango chutney which is sweet, mango pickle is made with hard green mangoes for a tangy, sour flavour. 

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How many calories are in this Chicken and Mango Pickle Curry?

This Chicken and Mango Pickle Curry is included in our Everyday Light category because it contains just 273 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!

This Chicken and Mango Pickle Curry recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.

The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.

Step 1

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.

Step 1 pinchofnom.com

Step 2

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.

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

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.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Pour in the chopped tomatoes and tomato puree and add the browned chicken to the pan. Stir to coat and incorporate the chicken.

Step 4 pinchofnom.com

Step 5

Cover the pan with a lid or piece of foil and lower the heat. Simmer for 20 minutes and stir halfway through.

Step 6

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.

Step 6 pinchofnom.com

Step 7

Serve sprinkled with fresh coriander and your choice of accompaniment.

A close up of Pinch of Nom's Chicken and Mango Pickle Curry. It is served with white basmati rice and garnished with fresh herbs.

What could I serve with this Chicken and Mango Pickle Curry?

This recipe is perfect served with a simple side of fluffy basmati rice . A 50g serving of uncooked rice (or 125g of cooked rice) will add 173 calories, taking the total meal to 446 calories. 

Alternatively add any of these Indian-inspired side dishes:

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How do you know when Chicken and Mango Pickle Curry is cooked?

You should cook this Chicken and Mango Pickle Curry until the chicken is cooked all the way through. The juices should run clear, and there should be no pinkness in the middle. The sauce should be rich and thick. If it is too thick you can loosen it with a little water. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Chicken and Mango Pickle Curry in the fridge?

Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.

You can store any leftovers of this Chicken and Mango Pickle Curry in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator. 

Can I freeze Chicken and Mango Pickle Curry?

This recipe CAN be frozen, but please do remember to do the following:

  • Make sure that you freeze it as soon as it is cold enough.
  • Choose a container or a bag that is suitable for freezing.
  • Label your dish with the name of the recipe and the date that you froze it on.

How do I reheat Chicken and Mango Pickle Curry?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost overnight in the fridge and reheat from chilled. 

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Chicken and Mango Pickle Curry

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!
  • Prep Time
    8 MINS
  • Cook Time
    35 MINS
  • KCals 273
  • Carbs 12G

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

large frying pan

Frying pan

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pour in the chopped tomatoes and tomato puree and add the browned chicken to the pan. Stir to coat and incorporate the chicken.
  5. Cover the pan with a lid or piece of foil and lower the heat. Simmer for 20 minutes and stir halfway through.
  6. 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.
  7. Serve sprinkled with fresh coriander and your choice of accompaniment.

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Recipe 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. 

If you’ve made Chicken and Mango Pickle Curry and love it, let us know by tagging us in your photos! 

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