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©Stine Christiansen | Styling: Thomas Steinmann

Mango curry chicken almost like in India

Recipe
Asian flavours
Main Dish
Chicken

Sweet tropical fruit meets juicy chicken and plenty of spices; an authentic Indian meal for the whole family.

The Editors

Cooking time: 30 minutes

Ingredients (4 servings)
1 tablespoon(s) Vegetable oil
1 Medium onion, diced
4 Garlic clove, chopped
4 tablespoon(s) Ginger, chopped
1 teaspoon(s) Chili powder
1 teaspoon(s) Coriander, ground
1 teaspoon(s) Cumin, ground
1 teaspoon(s) Turmeric
1 teaspoon(s) Salt
1 teaspoon(s) Pepper
2 Ripe mangoes, peeled and diced (or 300g frozen mango, defrosted)
400 ml Coconut milk
500 g Chicken thigh or breast without skin and bones, cut into 3 cm pieces
1 bunch Fresh coriander, stalks chopped and leaves saved for garnish
Juice of ½ lime
1 tablespoon(s) Fish sauce (optional)
  • Heat the oil in a large frying pan over a medium heat. Add the onion and gently fry until soft and translucent, about 7 minutes. Add the garlic and ginger and fry for a further 2 to 3 minutes. Finally, add the chilli powder, coriander, cumin, turmeric, salt and pepper and cook for a further 2 minutes.
  • Add half the mango and cook for another minute, stirring constantly , then add the coconut milk. Bring quickly to the boil and then simmer gently for 10 to 15 minutes. Then carefully pour the sauce into a blender and puree until completely smooth. Return to the pan and simmer again over a low heat.
  • Stir in the chicken, cover the pan with a lid and cook for about 15 minutes (breasts should be ready after just 7 minutes). If the sauce sticks to the bottom of the pan, add a little water. Stir in the remaining mango pieces as soon as the chicken is cooked through.
  • Season to taste with chopped coriander stalks, lime juice and fish sauce. Serve the curry with cooked rice and garnish with additional coriander leaves.
The Editors
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