Mango Chicken Curry – Creamy Tropical Comfort
Mango Chicken Curry is a creamy coconut-based curry made with mango puree and tender chicken thighs.
Ingredients
- 425 g can mango slices in syrup drained
- 1 tablespoon olive oil
- 1 kg chicken thigh fillets halved
- 1 brown onion sliced
- 1 red capsicum thinly sliced
- 1 garlic clove crushed
- 1 teaspoon finely grated ginger
- 1/3 cup korma curry paste
- 400 ml coconut milk
- 1/2 cup chicken stock
- Steamed basmati rice to serve
- Sliced green chilli to serve
- Lime wedges to serve
- Fresh coriander leaves to serve
- All ingredients are halal-friendly.
Instructions
- Drain mango slices and discard syrup. Blend mango until smooth puree.
- Heat half the olive oil in a large frying pan over medium heat. Brown chicken in batches for about 5 minutes. Remove and set aside.
- Add remaining oil to the pan. Cook onion for 3 minutes until softened.
- Add capsicum, garlic, and ginger. Cook for 2 minutes.
- Stir in korma curry paste and cook for 2 minutes until fragrant.
- Add coconut milk, chicken stock, and mango puree. Stir well.
- Return chicken to the pan and bring to a gentle boil.
- Reduce heat, cover, and simmer for 20 minutes until chicken is cooked through and sauce thickens.
- Serve Mango Chicken Curry over steamed basmati rice. Garnish with green chilli, lime wedges, and fresh coriander.
Notes
• Store leftovers in refrigerator up to 3 days.