About this recipe:I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!
414 g mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
20 ml vegetable oil
20 g spicy curry paste
400 g skinless, boneless chicken breast halves - cut into cubes
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth.
Heat the oil in a large saucepan over medium-high heat. Cook the curry paste, stirring, for 2 minutes or until fragrant. Add the chicken and shallots and cook for 5-7 minutes or until the chicken is just cooked through.
Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.