Chicken Mango Curry Recipe

One of the perks of summer is all the fresh and delicious tropical fruits and vegetables decking the supermarket. From the bright and juicy berries to the delicious and pulpy mangoes, there’s so much to stuff our fruit basket with! But apart from enjoying these fruits as is, there is a lot more that can be done with them. Including these in our cooking, for example. And to get our point across we’ll be talking about a delicious and zesty chicken mango curry today.

As the name suggests, the chicken mango curry is a dish made by cooking chunks of chicken in a blend of mango pulp, coconut milk, and mild curry spices (which you can adjust the piquancy of, according to your palate). The end result is a gorgeous chicken curry that spells out ‘tropical’ and tastes like a burst of mouth watering South Asian flavours! Drooling yet? Follow the recipe below to make some chicken in mango curry at home this weekend!

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Chicken Mango Curry Recipe

A mildly spiced chicken gravy with flavours of mango, curry, and coconut.

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Course

Main Dish

Cuisine

Indian

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gram Boneless Chicken cubed
• 1/3 cup vegetable oil
• 3-4 tbsp curry paste
• 2 garlic cloves minced
• 28 ounce coconut milk
• 1 cup chicken broth
• 1 inch fresh ginger sliced
• 1 large onion roughly choppes
• 1 red bell pepper seeded and cut into strips
• 1 green bell pepper seeded and cut into strips
• 1 large mango peeled, pitted and cut into strips
• 14 ounce straw mushroom
• 6 tbsp fish sauce
• 3 tbsp brown sugar
• 1/4 cup Chopped Cilantro for garnish

Course Main Dish Cuisine Indian Cook Time 45 minutes Servings people MetricUS Imperial Ingredients 500 gram Boneless Chicken cubed 1/3 cup vegetable oil 3-4 tbsp curry paste 2 garlic cloves minced 28 ounce coconut milk 1 cup chicken broth 1 inch fresh ginger sliced 1 large onion roughly choppes 1 red bell pepper seeded and cut into strips 1 green bell pepper seeded and cut into strips 1 large mango peeled, pitted and cut into strips 14 ounce straw mushroom 6 tbsp fish sauce 3 tbsp brown sugar 1/4 cup Chopped Cilantro for garnish

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Instructions

1. In a wok or heavy-bottomed pan heat oil over medium heat until hot.
2. Add curry paste and garlic and cook, stirring, for about 30 seconds.
3. Slowly stir in coconut milk and chicken broth.
4. Reduce heat to simmer; add chicken and cook for 10 to 15 minutes. Remove and discard garlic.
5. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
6. Add mango, straw mushrooms, fish sauce, and sugar.
7. When heated through, spoon over individual plates of hot steamed rice.
8. Garnish with cilantro and serve.