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Mango Chicken Curry

Prep Time 30 minutes
Cook Time 30 minutes

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.