Chicken and mango curry hero

Chicken and mango curry

Take your curry up a notch with juicy mango

, 17 December 2020

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Chicken and mango curry
  • 40 Mins

  • Serves: 4

  • Price: £1.94 per serving

Nutritional Info
Each 646g serving contains
  • Energy

    2730KJ

    652KCAL

    33%
  • Fat

    20.7g

    med

    30%
  • Saturates

    9.7g

    high

    49%
  • Sugars

    9.7g

    low

    11%
  • Salt

    1.49g

    low

    25%
of your reference intake.
Typical energy values per 100g: 423kJ/101kcal.
Ingredients
  • 600g boneless chicken thighs
  • 1tbsp rapeseed oil
  • 1 large onion, chopped
  • 1tsp garam masala
  • ½tsp cumin seeds
  • 1½tsp turmeric
  • 4tbsp curry paste
  • 1 reduced salt chicken stock cube, made up to 350ml
  • 1 mango
  • Thumb-sized piece ginger
  • 2 cloves garlic
  • ½ red chilli
  • 400g tin coconut milk
  • 15g desiccated coconut
  • 1tsp black onion seeds
  • 2tsp coriander
  • Basmati rice (optional)
  • Naan (optional)
  • Mango chutney (optional)
Method
  • Chop the chicken thighs into chunks. Put in a pan with the rapeseed oil and fry for 15 mins until cooked through. Shred and set aside.

  • Add the onion to the same pan. Cook for 5 mins. Add the garam masala, cumin seeds and turmeric. Cook for 1-2 mins until fragrant. Add the curry paste and fry for 2-3 mins.

  • Reduce the heat; return the chicken to the pan. Add stock.

  • Peel and chop the mango. Reserve ½ and put the rest in a blender with the ginger, garlic and red chilli. Stir into the curry with the coconut milk; cook for 10 mins or until thickened.

  • Stir the reserved mango pieces into the pan with the desiccated coconut.

  • Top with the black onion seeds and coriander. Serve with cooked basmati rice, naan (optional) and mango chutney (optional).