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Serves
US | Metric
Ingredients
  • 4 Chicken breasts
  • 400 ml Tin of coconut milk
  • 1 White onion
  • 3 tsps Garlic paste
  • 3 tsps Ginger paste
  • 500 g Mango chopped
  • 2 tbsps Curry powder
  • 2 tsps Turmeric
  • 2 Red chillies sliced
  • Coriander to garnish
  • Rice to serve
Mango Chicken Curry Mango Chicken Curry
Mango Chicken Curry

Really quick and easy sweet and spicy mango curry

Prep 20 minutes
Total 30 minutes

Slice the chicken breast and cook in a hot pan until golden. Set aside. Then slice the onion and cook in the pan on low until softened (about 10 mins). Add the garlic and cook for a further 2 mins.


Add cooked onions, the mango, coconut milk, curry powder, ginger and turmeric to a blender and whiz until smooth.


Pour into a pan and heat through, then add the chicken back into the pan. Simmer for 10 to 15 minutes until the sauce is thickened then throw in the sliced chilli.


Serve over rice and scatter with some coriander.

Mango Chicken Curry Mango Chicken Curry
Mango Chicken Curry

Really quick and easy sweet and spicy mango curry

favorite
print
like
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 4 Chicken breasts
  • 400 ml Tin of coconut milk
  • 1 White onion
  • 3 tsps Garlic paste
  • 3 tsps Ginger paste
  • 500 g Mango chopped
  • 2 tbsps Curry powder
  • 2 tsps Turmeric
  • 2 Red chillies sliced
  • Coriander to garnish
  • Rice to serve

Slice the chicken breast and cook in a hot pan until golden. Set aside. Then slice the onion and cook in the pan on low until softened (about 10 mins). Add the garlic and cook for a further 2 mins.


Add cooked onions, the mango, coconut milk, curry powder, ginger and turmeric to a blender and whiz until smooth.


Pour into a pan and heat through, then add the chicken back into the pan. Simmer for 10 to 15 minutes until the sauce is thickened then throw in the sliced chilli.


Serve over rice and scatter with some coriander.