Mary Berry’s Super Easy Mango Chicken (Quick, Creamy & Delicious)

  

If you love a recipe that’s big on flavour but wonderfully simple to make, this one is going to be a new favourite. Mary Berry’s Super Easy Mango Chicken is everything a weeknight supper should be — quick, creamy, gently spiced, and packed with that gorgeous sweet‑savory mango flavor that makes every bite feel special.

The sauce is silky and rich without being heavy, the chicken stays beautifully tender, and the whole dish comes together with just a handful of ingredients. It’s the kind of meal you can pop into the oven and trust to turn out perfectly every single time.

If you enjoy fuss‑free recipes that taste like you’ve spent far more time in the kitchen than you actually have, this one is pure gold.

  

I had taken some bone in, skin on, chicken thighs out of the freezer to thaw for our supper and was looking for a different way to prepare them than the usual method. I did think of simply roasting them, but then came across this recipe for Super Easy Mango Chicken in Mary Berry's Cookbook entitled Mary's Foolproof Dinners.  

I love Mary Berry and her recipes. I have never made one of her recipes that I didn't fall in love with or that didn't turn out.  Eileen and I both enjoy Indian flavors and this recipe looked simple and easy to make and I had everything in the house that I needed to make it.

I am really enjoying introducing my daughter to some of these British dishes with Asian flavors. Curry is almost the number one dish in the U.K. and this is a lovely mild and slightly sweet version. Not too spicy, it has a bit of a fruity flavor from the use of a good Mango Chutney. It goes together quickly and easily as well. The sauce is rich and indulgent without being overly so. I did have to make a few adjustments due to the ingredients that I had on hand, but it all worked out perfectly. I have noted my changes below.

I think this is a quick, easy and simple chicken dish that everyone will love. Although I have sized it for two people, it can easily be doubled or tripled to serve more. We enjoyed it with some steamed rice and green beans and parotta bread on the side.  It was a fabulous meal!

 

INGREDIENTS NEEDED

TO MAKE

MARY BERRY'S SUPER EASY MANGO CHICKEN

Some of the spices might be a bit out of the ordinary, but if you cook a lot of Indian food then you probably already have them in house. This is a very forgiving recipe I have to say.

• 1/2 pound boneless, skinless chicken thighs (I did not have boneless, skinless, so I used bone in, skin on. This just requires longer cook time.)
• salt and black pepper to taste
• 1 tsp medium curry powder
• 1 tsp paprika
• 1/2 tsp garam masala
• 1 TBS sunflower oil
• 1 onion, peeled and thinly sliced
• 3 1/2 ounces (100g) creme fraiche (I used sour cream as I did not have any creme fraiche)
• 1 tsp grated fresh gingerroot
• 1 TBS fresh lemon juice
• 2 TBS mango chutney
• 1/4 tsp ground turmeric
• chopped fresh parsley to serve (optional)

 

NOTES ON INGREDIENTS

• Although the original recipe called for boneless, skinless chicken thighs, I only had bone in and skin on. I used them, no problem. I added 10 minutes to the cook time to make sure that the chicken was thoroughly cooked and the juices ran clear.
• I did not have any creme fraiche. Its not something which we see very often here. I used full fat sour cream in it's place. Full fat plain yogurt would also work well.
• I did not have any fresh gingerroot so I used powdered ginger. 1/2 tsp for this recipe in this size. 
• I used Patek's Mango Chutney. It is nice and smooth and worked perfectly in the sauce.

 

HOW TO MAKE

MARY BERRY'S SUPER EASY MANGO CHICKEN

This is probably one of the easier chicken dishes to make. Prepare to fall in love with it's easy and with it's simple, yet delicious flavors!

1. Preheat the oven to 400*F/200*C/gas mark 6. Have ready a casserole dish large enough to hold your chicken in one layer. (If using a fan oven reduce the temperature to 350*F/180*C/ gas mark 4.)
2. Season your chicken pieces generously with salt and black pepper. Sprinkle with 1/2 tsp each of the curry powder, paprika and garam masala. Rub it into the chicken. (I mixed the spices together ahead of time and then rubbed half of the mixed amount into the chicken along with some salt and black pepper.)
3. Heat half of the oil in a skillet over high heat. Add the chicken pieces, top side down and brown for a few minutes. Flip over and brown the other side. Remove to the casserole dish. (It should only take 3 to 4 minutes per side to brown. Keep an eye on it so that it doesn't burn. It will smell very aromatic.)
4. Add the remaining oil to the pan along with the onion. Pan fry over high heat for a few minutes, then reduce the heat to low, cover and cook for about 10 minutes until soft. (Don't let them brown if you can help it.  This is also an excellent way to gather the chicken fond and juices which will have accumulated in the skillet.)
5. While the onions are cooking, whisk together the creme fraiche, garlic, lemon juice, chutney, turmeric and the remaining spices. (I use a small wire whisk to do this.)
6. Spoon the softened onion into the baking dish with the chicken. Pour the creme fraiche mixture evenly over everything. Cover tightly with aluminum foil. (I tilted the chicken in the dish to make sure that some of the onions and some of the sauce also got underneath the chicken.)
7. Bake in the preheated oven for 24 to 30 minutes until the chicken is cooked through. (Boneless. Add 10 minutes for the bone in, skin on thighs.) When done the juices should run clear.
8. Sprinkle with the parsley, if using, and serve. (I served with rice and green beans, which I steamed in my rice cooker over top of the rice as it was cooking.)

 

KITCHEN SAFETY

WHEN HANDLING RAW CHICKEN

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

Store any leftovers in the refrigerator in a covered container. 

 

FREQUENTLY ASKED QUESTIONS

CAN I USE BONE IN, SKIN ON CHICKEN?

Yes, absolutely. I did. Just bear in mind that it will take slightly longer for bone in, skin on chicken to cook than it will for boneless, skinless chicken.

CAN THIS RECIPE BE DOUBLED?

Yes. The original recipe was actually for twice the amount.  Simply double the amounts of ingredients. Cook times will remain the same.

CAN THIS RECIPE BE MADE AHEAD OF TIME?

Yes, you can do everything up to the point of actually baking it in the oven ahead of time. Simply Assemble it to that point and then store it, covered, in the refrigerator for up to 12 hours. Cook to serve, ensuring that the dish is completely heated through and the chicken reaches an internal temperature of  165*F/74*C. Do not prepare it any more than 12 hours ahead of time.

CAN THIS CHICKEN DISH BE FROZEN?

No, it is not recommended that you freeze this chicken dish due to the creme fraiche.  There is a high risk of the sauce curdling or splitting if you freeze it.

WHAT CAN I SERVE WITH THIS DISH?

I suggest serving it with some steamed rice and a vegetable on the side.  Perfection. If you wanted to you could add some Naan bread to help mop up all of that delicious sauce.

OTHER SIMPLE CHICKEN

RECIPES FOR YOU TO ENJOY

Chicken is one of the few almost affordable proteins that we can enjoy in our house these days, although even that is not inexpensive any more. Here are a few other simple recipes that you can use it in and  hopefully will enjoy!

GRILLED BBQ CHICKEN — Tender, Juicy & Perfectly Sauced

There’s nothing quite like the smell of chicken sizzling away on the grill, and this recipe gives you everything you love about classic BBQ chicken — beautifully caramelized skin, smoky flavor, and meat that stays tender and juicy all the way through. What makes this recipe shine is the method — slow, steady, and wonderfully foolproof. The chicken is rubbed with a little oil and plenty of salt, then seared over high heat before being moved to a cooler part of the grill to cook gently and evenly. This simple technique keeps the outside from burning while the inside cooks to perfection, giving you that gorgeous golden skin without any of the stress. Only when the chicken is nearly done do you brush on the BBQ sauce, letting it glaze and cling without scorching — the secret to that sticky, finger‑licking finish everyone loves.

COUNTRY BAKED CHICKEN — Moist, Tender & Comforting as Can Be

This is one of those quietly perfect dishes — simple ingredients, old‑fashioned technique, and results that feel like a Sunday dinner hug. It starts with something wonderfully humble: a quick salt‑water brine that transforms ordinary chicken breasts into incredibly moist, tender pieces that stay juicy all the way through the bake . Once brined and patted dry, the chicken is nestled into melted butter and topped with a well‑seasoned herbed crumb — thyme, parsley, sage, pepper, and just enough salt to make everything sing . As it bakes, the chicken sits in a shallow bath of chicken stock and butter, keeping it succulent while the crumb turns beautifully crisp and golden on top . And then comes the part that makes this recipe unforgettable: those buttery pan juices are whisked into the most delicious country‑style gravy, perfect for spooning over mashed potatoes and that tender, flavorful chicken.

 

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Yield: Two servings

Author: Marie Rayner

Mary Berry's Easy Mango Chicken

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Tender juicy pieces of chicken with a lush, sweet and rich curry sauce. This smells amazing when it is cooking. It is every bit as delicious as it smells. Simple and easy to make as well.

Ingredients

• 1/2 pound boneless, skinless chicken thighs (I did not have boneless, skinless, so I used bone in, skin on. This just requires longer cook time.)
• salt and black pepper to taste
• 1 tsp medium curry powder
• 1 tsp paprika
• 1/2 tsp garam masala
• 1 TBS sunflower oil
• 1 onion, peeled and thinly sliced
• 3 1/2 ounces (100g) creme fraiche (I used sour cream as I did not have any creme fraiche)
• 1 tsp grated fresh gingerroot
• 1 TBS fresh lemon juice
• 2 TBS mango chutney
• 1/4 tsp ground turmeric
• chopped fresh parsley to serve (optional)

Instructions

1. Preheat the oven to 400*F/200*C/gas mark 6. Have ready a casserole dish large enough to hold your chicken in one layer.
2. Season your chicken pieces generously with salt and black pepper. Sprinkle with 1/2 tsp each of the curry powder, paprika and garam masala. Rub it into the chicken.
3. Heat half of the oil in a skillet over high heat. Add the chicken pieces, top side down and brown for a few minutes. Flip over and brown the other side. Remove to the casserole dish.
4. Add the remaining oil to the pan along with the onion. Pan fry over high heat for a few minutes, then reduce the heat to low, cover and cook for about 10 minutes until soft.
5. While the onions are cooking, whisk together the creme fraiche, garlic, lemon juice, chutney, turmeric and the remaining spices.
6. Spoon the softened onion into the baking dish with the chicken. Pour the creme fraiche mixture evenly over everything. Cover tightly with aluminum foil.
7. Bake in the preheated oven for 24 to 30 minutes until the chicken is cooked through. (Boneless. Add 10 minutes for the bone in, skin on thighs.) When done the juices should run clear.
8. Sprinkle with the parsley, if using, and serve.

Notes

Can be made ahead and assembled up to 12 hours ahead. Chill the covered dish and keep in the refrigerator for up to 12 hours. Cook to serve.

This recipe is NOT suitable for freezing.

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