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Mango Chicken Curry

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Prep Time - 30mins
Cook Time - 40mins

Ingredients

PASTE:

2 small onions

2 cloves garlic

1 tsp red chilli

1 tsp chilli powder

2 tsp fennel seeds

1/4 cup natural yogurt

CURRY:

500 g chicken thighs, diced

2 tbsp oil

6 cardamom pods

2 cinnamon sticks

1 tsp coriander ground

1 tsp garam masala or curry paste

1 medium onion, diced

2 cloves garlic, finely chopped

1/4 cup tomato puree

1/2 cup coconut cream

3/4 cup mango puree or 1 fresh mango, diced

salt to taste

steamed basmati rice, to serve

sliced green chilis, to serve

lime wedges, to serve

1/3 cup coriander, to serve

Pad Thai

Directions

Paste:

In your blender or food processor, add the all the paste ingredients except the yogurt.

Blend ingredients into a paste then add the yogurt and mix well.

Marinate the chicken in half of the paste and refrigerate for 2 hours.

Curry:

Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant.

Add the remaining curry paste and cook out until fragrant, 5-10 minutes.

Add the coriander, garam masala, onion and garlic and saute for 5 minutes.

Gently pour in the tomato puree and coconut cream, stir well.

Bring to boil before adding the marinated chicken and the mango.

Drop the heat to a simmer. Simmer the curry uncovered for 15-20 minutes, until the sauce has thickened and the chicken is cooked through.

Serve with a side of basmati rice.

 

Sourced from meatandtravel.com

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