Mango chicken curry

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It has been a good week, and I had some leftover energy (for a change) come Thursday night, so I decided to play in the kitchen. I wasn’t in the mood to spend hours choring over a fancy dinner. I wanted something easy and tasty, but I also felt like I was having something naughty. Mango chicken curry popped into my mind. It is fruity and meaty, which is a winning combination in my book. It is simple to make and doesn’t require hours of cooking to get all the flavours flowing. 

Not authentic at all

I make no claims that my recipe is anywhere close to authentic, mine is basic but not in a bad way. Being basic doesn’t mean it lacks flavour; it has all the key elements: sweet mango, creamy gravy with a mild spice. 

Mango chicken curry is one of those dishes that I love for a weeknight dinner. It is fruity and meaty, which is always a winning combination. It is simple to make and perfect for a freezer meal. To mix it up a bit, you can add some seeds or raisins.

Mango chicken curry recipe

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Instructions

In a large saucepan heat the coconut oil over a low to medium heat.

Add the onion to the pan and cook off until it is soft. 

When the onion is soft add in the pepper and the mango and cook for 5 minutes.

Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated. 

Add the coconut milk and simmer for 5 minutes. 

Remove half of the sauce and put it in a blender.

Blend it until you have a smooth puree.

Add the puree back to the pan and add in the chicken. 

Simmer the sauce with the chicken in the sauce for 30 minutes.

Serve over cauliflower rice.

“Mango

  • Servings: “6
  • Rating: ★★★★★
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“Mango



Credit: Cath @ easycleaneats

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Directions

  1. In a large saucepan heat the coconut oil over a low to medium heat.
  2. Add the onion to the pan and cook off until it is soft.
  3. When the onion is soft add in the pepper and the mango and cook for 5 minutes.
  4. Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated.
  5. Add the coconut milk and simmer for 5 minutes. 
  6. Remove half of the sauce and put it in a blender.
  7. Blend it until you have a smooth puree.
  8. Add the puree back to the pan and add in the chicken. 
  9. Simmer the sauce with the chicken in the sauce for 30 minutes.
  10. Serve over cauliflower rice.

Nutrition

Per Serving: 293 calories; 2.5g fat; 26.4 g carbohydrates; 33.7 g protein

Equipment

  • Knife
  • Chopping board
  • Saucepan
  • Wooden spoon
  • Blender
  • Spatula

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area

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