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Delicious Mango Chicken Curry

Mango Chicken Curry

This mild, creamy, but flavoursome curry is quick to make and doesn't require lots of equipment. If you don't have a blender or food processor, use almond flower instead of almonds, and mix your mango sauce using a vegetable masher and whisk.
If you want some extra bits, add some chopped mango or cashew nuts to your curry 5 minutes before it's finished cooking.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Spices
  • 2 tsp Ground Ginger fresh is best
  • 1 1/2 tbsp Medium Curry Powder
  • 1 tsp Cumin
  • 1 tsp Dried Coriander Leaf (Cilantro)
  • 1/4 tsp Paprika
  • 1/2 tsp Salt
For the pan
  • 1 tbsp Olive oil for the pan
  • 1 Red Onion
  • 2 Garlic Cloves
  • 2 Large Chicken Breasts 500g
  • 1 Yellow or Orange Bell Pepper
For the sauce
  • 2 Mangos ripe
  • 1 Tin Coconut Milk 400ml
  • 3/4 cup Almonds replace with 5tbsp of almond flour if easier
  • 1 tbsp Apple Cider Vinegar
For the end
  • 1/2 cup Raisins optional
  • 2 cup Rice

Method
 

  1. Mix the spices together in a mug so they're blended.
  2. Heat the olive oil in a pan that's sized to hold the curry. Cut the onion into half moon slices and add to the oil. Sauté for a few minutes until soft.
  3. Add the spices to the pan and cook for a few minutes to release the flavours. If necessary, add a small amount of water to the pan to stop it sticking.
  4. Chop the chicken breasts into bite size pieces and add to the pan along with the garlic cloves crushed.
  5. Chop the pepper into bite size pieces and add to the pan. Keep stirring to ensure nothing burns or sticks to the pan.
  6. Remove the skin and stone from the mango.
  7. In a blender or food processor, blitz the almonds to turn them into a powder. Add the mangos, coconut milk and cider vinegar. Blitz until you have a smooth, creamy sauce.
  8. Add the mango sauce to the pan with the chicken. Simmer, but don't boil, for approximately 20 minutes.
  9. Rinse and cook the rice. I usually just boil mine per the packet instructions.
  10. If you want to add raisins, add them to the pan now. Cook for another 2 minutes and then serve.

Notes

Storage

Store in an airtight container in the fridge and consume within 3 days. If you ask me, curries always taste better the next day!

Missing Ingredients

If there are any ingredients that you're missing, there are lots of alternatives you can use, to save you a trip to the shop. The apple cider vinegar can be replaced by white wine vinegar, and so on...If you're in any doubt, google the ingredient you're missing followed by "alternatives" and see what comes up. It will taste slightly different, but you'll usually still have a great meal at the end of it.