A great choice if you’re not the biggest fan of spicy curries, this Asian-inspired Mango Coconut Chicken 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.
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, feel free to substitute with the same amount of breast or thigh meat.
This recipe is perfect for a comforting dinner that is both nutritious and delicious. The combination of mango and coconut creates a unique flavour that will make this curry a favourite in your household.
Mango Coconut Chicken Curry
Equipment
- Large heavy-based pan
- Food processor
Ingredients
- 1 medium free-range chicken roasted and left to cool
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp coconut oil
- 1 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
- 100 g fresh ginger peeled and roughly chopped
- 2 large ripe mangoes
- 1 x 400 ml can coconut milk
- 400 ml homemade chicken stock
Instructions
- First, 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.
- Next, 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.
- Then, 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.
- Finally, a couple of minutes before serving, dice the remaining mango and add to the pan. Stir well, and serve garnished with fresh coriander.
Creating this Mango Coconut Chicken Curry allows you to enjoy a rich and satisfying meal that aligns with your Paleo lifestyle. The combination of creamy coconut milk and sweet mango creates a delightful texture and flavour that will make your dinner special. This dish is perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying a delicious and hearty meal.
Moreover, this recipe is versatile and can be adjusted to suit your taste preferences. It’s an excellent option for family dinners or gatherings with friends, ensuring everyone can enjoy a nutritious and flavourful meal.
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Really enjoyed this curry! The combination of mango and coconut gave it a lovely flavour