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.

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