Tropical fruit and spice chicken



10 min


25 min



Tropical fruit and spice chicken

Roberto Caruso


  • 2 tbsp medium or hot Indian curry paste
  • 4 skinless, boneless chicken breasts
  • 1 tsp vegetable oil
  • 2 firm, ripe mangoes , peeled and sliced


  • BRUSH curry paste on chicken. Heat a large non-stick frying pan over medium. Add oil, then chicken. Cook 4 min per side. Push chicken to side of pan.
  • ADD mangoes and 1/2 cup water. Cover and cook 5 min. Remove lid and continue cooking until chicken is fully cooked and sauce is slightly thickened, 3 to 5 more min. Slice chicken into thick pieces and serve with mangoes and pan sauce.

Gear tip

No lid? Use 1 or 2 large pieces of foil instead. Or try a baking sheet.

Nutrition (per serving)

  • Calories
  • 265,
  • Protein
  • 31 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 7 g,
  • Fibre
  • 2 g,
  • Sodium
  • 280 mg.
Wine pairing

Fragrant Gewürzt

Gewürztraminer is a perfect mate for hot, spicy dishes. Its rose-blossom perfume and honeylike sweetness work in harmony with the Indian flavours of Tropical Fruit & Spice Chicken. Bonus: The winery is passionate about sustainability.

Our Pick: Fetzer Gewürztraminer, U.S., $13.