Spicy Chicken and Mango Curry

Spicy Chicken and Mango Curry


1 person made this

About this recipe: You'll really like the sweet and spicy flavours of his dish with tandoori roti or basmati chawal and raita. Adjust the spice level by using milder or hotter masala paste.


Serves: 4 

  • 2 medium mangoes, peeled and sliced, divided
  • 1 (300 mls) can coconut milk
  • 20 ml vegetable oil
  • 20 g spicy masala paste
  • 400 g skinless, boneless chicken breast halves - cut into cubes
  • 200 g onions, sliced
  • 1 large cucumber, seeded and sliced

Prep:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

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