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One-Pot Mango Chicken Curry

One-Pot Mango Chicken Curry

Enjoy this sweet and spicy curry, easy to cook in one pot.

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A mouth-watering meal doesn't have to mean a mountain of washing up. This one-pot sweet and spicy curry is a delicious and easy make for the whole family - keep it mild or heat it up to suit everyone's taste.

This exciting recipe was created in our Judge Stockpot with home cook Richard Rodriguez from the Family Home Cook blog. Here's everything you need to cook it...

Serves: 5

Prep time: 10 minutes

Total time: 1 hour

mango chicken curry in bowl next to stockpot


  • 3 tbsp of curry powder (use mild if you'd like to reduce the heat)
  • 5 chicken legs
  • 2 red onions, roughly sliced
  • 1 thumb piece of fresh ginger, grated
  • 2 red peppers, roughly chopped
  • 2 yellow peppers, roughly chopped
  • 400ml of coconut milk
  • 200ml of chicken stock
  • 2 tablespoons of worcestershire sauce
  • 200g of mango pulp/purée

mangon chicken in stainless steel ladle above stockpot


  1. Into a large bowl, add the curry powder along with enough oil so that you can make a paste. Add the chicken, coat and then place to one side. If you're making ahead, allow the chicken to marinate in the paste overnight for extra flavour.
  2. Place a Judge Stockpot over a high heat and brown the chicken on both sides, for around 10 minutes. Remove from the pan and leave to one side.
  3. Add the onions and ginger to the pot, season and cook over a low heat for 5 minutes or until the onions begin to soften.
  4. Return the chicken to the pot and pour over the coconut milk, stock, worcestershire sauce and add the peppers. Bring to a boil then reduce to a simmer and pop the lid on. Simmer for 40 minutes or until the chicken is cooked.
  5. Pour in the mango and mix. Serve with some rice and a few sliced chillies (if you'd like an extra kick), some coriander and a drizzle of mango puree. 

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