Spicy Chicken and Mango Curry


    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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