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Mango Chicken/Cauliflower Curry

Prep Time - 15mins
Cook Time - 25mins


3 TBS Butter

1 onion, chopped

1/2 red pepper, sliced

2 tsp ginger

2 garlic cloves, crushed

1 1/2 TBS curry powder (or 2–3 TBS for a spicier curry)

1/2 tsp cumin

1 tsp turmeric

2 ripe mangoes, cut into cubes

2 TBS white wine vinegar

1 can coconut milk

4 chicken breasts, cut into cubes (or 2 cups cauliflower for a vegan alternative)

1/2 tsp salt

1/2 cup coriander

Mango Chicken/Cauliflower Curry


Serves: 4

1. In a medium sized pan, fry the onion and pepper until soft.

2. Add the ginger, garlic, curry powder, cumin and turmeric and fry for a minute or two to release the flavours.

3. Add the coconut milk.

4. Blend half the mango cubes using a stick blender to create a smooth mango sauce and then add it to the pan and mix it together with the coconut milk you just added.

5. Add the vinegar and allow to simmer for 5 minutes.

6. Add the other half of the mango cubes (leaving them whole) as well as the salt and coriander (leaving a little for garnishing) and stir through.

7. Add the chicken, cover the pan with a lid and allow the chicken to cook for 7-10 mins.


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