Recipe: Mango and Coconut Chicken Curry

by Suz on December 14, 2013 · 0 comments

in Cooking, Food, Paleo, Recipe

A great choice if you’re not the biggest fan of spicy curries, this Asian inspired curry is delightfully creamy and fruity in equal measure. Enjoy the health giving, anti-inflammatory properties of Ginger and Turmeric as an added bonus and the great combination of mango and coconut.

Paleo diet primal recipe Recipe- Mango Coconut Chicken Curry

I’ve made this one with a whole, medium roast chicken, simply because I had one spare in the fridge. I enjoy the contrast between the white and the dark meat in this curry, and they are definitely more cost effective to buy whole. If you’d rather though, feel free to substitute with the same amount of breast / thigh meat.

Mango and Coconut Chicken Curry Ingredients:

  • 1 medium free range chicken, roasted and left to cool
  • 1 tbsp cumin seeds
  • 1 tbsp nigella seeds
  • 1 tbsp coconut oil
  • 1 and ½ large onions, finely chopped
  • 4 tbsp olive oil
  • 2 tbsp mild curry powder
  • 1 tbsp turmeric
  • 2 cloves garlic, peeled and roughly chopped
  • Small handful fresh coriander
  • 100g fresh ginger, peeled and roughly chopped
  • 2 large, ripe mangoes
  • 1 x 400ml can coconut milk
  • 400ml home made chicken stock

Mango and Coconut Chicken Curry How To:

Heat a large, heavy based pan to a low heat. Lightly toast the cumin and nigella seeds for around a minute, until aromatic. Remove from the heat and set aside.

Add the coconut oil to the pan and turn the heat up to medium. Add one of the onions, keeping the other half to one side. Cook for around 5 minutes, until soft.

Meanwhile, add the toasted spices to the food processor along with the remaining onion, olive oil, curry powder, turmeric, garlic, coriander, ginger, and the flesh from one of the mangoes. Whizz together to form a paste.

Add the curry paste to the pan and gently simmer for 3 – 4 minutes to really release the flavours.

Meanwhile, shred the meat from the roast chicken, using as much as you can from all of the bird.

Pour the coconut milk and chicken stock into the pan, and then add the chicken. Stir well, and leave to simmer for 15 minutes.

A couple of minutes before serving, dice the remaining mango and add to the pan. Stir well, and serve garnished with fresh coriander.

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