Spicy Chicken and Mango Curry

    35 mins

    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.

    2 people made this

    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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