Recipe Introduction: Mango chicken curry. Insanely delicious chicken curry that’s easy enough to whip up on busy weeknights and impressive enough to serve up on special occasions. Meet your new favorite curry bringing together two amazing flavors – sweet and savory. Yum!
Ingredients:
- 2 tablespoons oil
- 1 kg chicken thigh or breast, cut into large cubes
- 1 cup chopped onions
- 3 garlic cloves, peeled and minced
- 1” fresh ginger, peeled and minced
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1/2 teaspoon ground cumin (cumin powder)
- 2 tablespoons curry powder (or Korma paste or red curry paste)
- 600 g canned mango, puréed with juice (or 2 large fresh mangoes peeled and puréed)
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons chopped coriander (cilantro) leaves
- Salt and pepper to taste
- Chopped coriander (cilantro) leaves, to garnish
- Fresh mango cubes, to garnish (optional)
- Instructions:
- Heat 1 tablespoon oil in a large frying pan or wok over high heat.
- Add chicken. Season with salt and pepper. Cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate. Set aside.
- Reduce heat to medium-high.
- Add remaining oil to the pan. Add onions. Cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin and curry powder (or korma paste or red curry paste). Cook, stirring, for 1 minute or until aromatic.
- Add puréed mango. Stir to combine. Simmer for about 2 minutes.
- Return chicken to pan. Add coconut milk, coriander (cilantro) leaves and lemon juice. Season with salt.
- Stir to combine. Bring to the boil. Cover and simmer for 15-20 minutes or until chicken is tender.
- Garnish with coriander leaves and mango cubes.
- Serve with naan, paratha or steamed rice.
Mango Chicken
Cooking healthy tasty and flavourful