Cashew Chicken With Mango Chutney Recipe

Name: Cashew Chicken With Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE MANGO CHUTNEY; 1 tbsp vegetable oil; 1 None long red chili pepper, seeded and finely chopped; 1/2 tsp mustard seeds; 1 None lemon, peel from 1/2 lemon chopped, and lemon juiced; 3 None mangoes, peeled, pitted and chopped; 1/2 cup sugar; None None FOR THE CASHEW CHICKEN; 8 None chicken tenders; 2 tbsp mild curry paste; 1 cup cashews, finely chopped; 1 tbsp honey; 1 tbsp olive oil; None None Mixed salad leaves, to serve

Servings: persons

None None FOR THE MANGO CHUTNEY
1 tbsp vegetable oil
1 None long red chili pepper, seeded and finely chopped
1/2 tsp mustard seeds
1 None lemon, peel from 1/2 lemon chopped, and lemon juiced
3 None mangoes, peeled, pitted and chopped
1/2 cup sugar
None None FOR THE CASHEW CHICKEN
8 None chicken tenders
2 tbsp mild curry paste
1 cup cashews, finely chopped
1 tbsp honey
1 tbsp olive oil
None None Mixed salad leaves, to serve

1
For the mango chutney, heat oil in a medium saucepan on medium heat. Saute chili pepper, mustard seeds and lemon peel for 1 min or until fragrant. Add mango, lemon juice and sugar, stirring to dissolve sugar. Reduce heat to low; simmer for 15-20 mins or until thick, stirring often. (If not planning to use chutney immediately, pour into warm, sterilized jars and store at room temperature or keep in the refrigerator.) Makes about 3 cups.
2
Preheat the oven to 350u00b0F. Line a baking pan with parchment paper. Brush chicken with curry paste. Roll in cashews and arrange on prepared pan. Refrigerate for 10 mins. Drizzle with combined honey and oil.
3
Bake for 10-12 mins or until golden, turning halfway through cooking.
4
Serve chicken with salad and top with chutney.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None FOR THE MANGO CHUTNEY, 1 tbsp vegetable oil, 1 None long red chili pepper, seeded and finely chopped, 1/2 tsp mustard seeds, and more.

Yes, Cashew Chicken With Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Chicken With Mango Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions