Mango Chicken Curry
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A sweet and spicy chicken curry made with fresh mango, aromatic spices, and a creamy finish. Serve with rice or flatbreads for a satisfying meal.
Ingredients
- 120 ml vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed ginger
- 2 fresh root ginger peeled and grated
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 2 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 2 fat green chillies roughly chopped
- 3 skinless, boneless chicken breasts chopped into 2cm cubes
- 1 mango peeled, stoned and chopped into 1cm pieces
- 1 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp ground almonds
- 200 ml crème fraîche
- 1 fresh coriander/cilantro finely chopped
- cooked rice
- flatbreads
Nutrition (per serving, estimated)
Estimated based off 12 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 524 mg
- Iron: 6.37 mg
- Magnesium: 99.3 mg
- Phosphorus: 527 mg
- Potassium: 1409 mg
- Zinc: 4.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 120 ml vegetable oil
- 2 frozen crushed ginger
- 2 frozen crushed garlic
- 2 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp ground almonds
- 200 ml crème fraîche
- cooked rice
- flatbreads
Prepare
- 2 onions, roughly chopped
- 2 fresh root ginger, peeled and grated
- Crush 6 clove garlic
- 2 fat green chillies, roughly chopped
- 3 skinless, boneless chicken breasts, chopped into 2cm cubes
- 1 mango, peeled, stoned and chopped into 1cm pieces
- 1 fresh coriander/cilantro, finely chopped
Let's Cook
-
Step 1.
Heat the vegetable oil in a large pan over medium heat. Add the roughly chopped onions and cook, stirring occasionally, for 6 minutes until softened.
-
Step 2.
Add the crushed ginger and garlic to the pan and cook for another 2 minutes, stirring, until the onions are soft and golden brown.
-
Step 3.
Add the garam masala, ground coriander, ground turmeric, chopped green chillies, and cubed chicken breasts. Cook, stirring, for 3 minutes to seal the chicken and coat it in the spices.
-
Step 4.
Add the chopped mango, salt, and 400ml (14 fl oz) of boiling water to the pan. Stir to combine, then bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 12 minutes until the chicken is cooked through and the sauce has thickened and reduced.
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Step 5.
Remove the pan from the heat. Stir in the sugar, ground almonds, crème fraîche, and finely chopped fresh coriander. Serve hot with cooked rice or flatbreads.