Spicy Indian Chicken and Mango Curry

Spicy Indian Chicken and Mango Curry


204 people made this

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!


Serves: 4 

  • 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
  • 200 g shallots, sliced
  • 1 large English cucumber, seeded and sliced

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth.
  2. 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.
  3. Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate