Description
This dish is one of the yummiest mains I have made in a long long time, simple curry ingredients with a stellar mango surprise that makes it all fantastic.
Mango Chicken Curry
Ingredients
For the chicken:
- 500 g Chicken breast
- 1 tsp Curry powder
- 0.5 tsp each: salt, cumin, coriander
- 0.25 tsp black pepper, turmeric
- Pinches of chili flakes and white pepper
- 1 tsp oil (olive or coconut)
For the sauce:
- 1 tbsp coconut oil
- 1 onion, chopped finely
- 2 garlic cloves, grated
- 4-5 cm piece of ginger, grated
- 1 green capsicum, cubed
- 1-2 ripe mangoes (depending on size), chopped finely
- 1 can coconut cream or milk
- 1 tsp fish sauce
- 0.5 tsp salt
- Juice of half a lime
- Toasted coconut flakes for garnishing (optional)
Instructions
- Cut the chicken into thin strips. Add the spices, salt, and 1 tsp of oil to the chicken breast. Mix and set aside.
- Chop the onion, capsicum and mangoes. Grate the garlic and ginger.
- In a large pot, heat a tablespoon of coconut oil and then add the onion and cook until translucent. Then add the grated garlic and ginger, followed closely by the chicken. Cook for 5 minutes on medium - high heat.
- Add the capsicum and the mangoes, continue cooking on medium heat until the mango starts to release some of its juices. Then add the coconut milk / cream. Use milk if you want a lighter dish, I used cream.
- Bring the mixture to a boil and then add the fish sauce, lime juice, and finally adjust the salt. I added half a teaspoon and it was perfect for us.
- We served this with basmati rice and toasted coconut flakes. It tasted like a dream.
Notes
If you like, instead of chopping the mangoes, you can process them until they become like a puree. It will result in a silkier texture, but I enjoyed the little pieces of mango in the dish.
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