Chicken, mango and pumpkin curry

Photographer: Joanna Wickham

This quick chicken curry is so easy to make and has a natural sweetness from the mango chutney and pumpkin. It's the perfect easy, healthy dinner for when you get home for work.

Serves: 4

Time to make: 30 mins

Ingredients

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1 onion, peeled, chopped
1 apple, peeled, cored, chopped
2 teaspoons medium curry powder
500ml salt-reduced liquid chicken stock
3 cups lean cooked chicken, shredded
2 tablespoons mango chutney
1 cup cooked pumpkin cubes

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Instructions

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1 Spray a non-stick pan with oil. Add onion and cook until browned. Add apple and cook for 2 more minutes. Add curry powder. Stir to combine.

2 Add chicken stock and shredded chicken. Simmer for 4-5 minutes, then add mango chutney and pumpkin. Simmer until curry has started to thicken.

3 Serve with rice and extra vegetables such as courgettes. Garnish with fresh coriander.

Nutrition Info (per serve)

Calories 258 cal

Kilojoules 1080 kJ

Protein 27 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre 2 g

Sodium 420 mg

Calcium 40 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.