Mango Chicken Curry
Mouthfuls of chicken breast and soft, ripe mango in a richly coconut-based gravy makes this one-pot mango chicken curry.
Servings: 6 people
Ingredients
- 1 tbsp vegetable oil or ghee
- 1 onion
- 3 cloves garlic
- 1 tbsp grated ginger
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tbsp curry powder
- 1/2 tsp ground chillies
- 700g / 1.5 lbs skinless boneless chicken breasts or chicken thighs sliced
- 2 large mangoes peeled and sliced, divided
- 250ml / 1 cup This is an affiliate link.chicken stock
- 400ml / 14 oz This is an affiliate link.coconut milk full fat
- 1-2 tbsp chopped fresh cilantro (coriander)
- 1 tsp nigella seeds for garnish
Instructions
- In a large pan heat the oil or melt the ghee and start frying the onions over medium heat for 10 minutes. If the onions start to burn, add a splash of water, your onions should turn slightly brown by the end. Then add the pressed garlic and grated ginger, cook for half a minute while stirring. Add the coriander, cumin, curry powder and the chilli powder, stir to combine and cook for a minute or until the spices start to smell aromatic.
- Add the half of the mangoes, 1 cup of chicken stock, half the coconut milk and simmer for approximately 5-7 minutes. Then use the stick blender to blend the sauce. Alternatively you can use a blender or a food processor, then return the sauce back to the pan and add the rest of the coconut milk, bring to a simmer.
- Add the sliced chicken breasts, the rest of the sliced mangoes and bring to simmer, cook for 20 minutes. Add the chopped fresh cilantro and serve with rice.
Nutrition
Calories: 338kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 209mg | Potassium: 829mg | Fiber: 3g | Sugar: 11g | Vitamin A: 824IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 4mg