Mango Coconut Chicken Curry
This Mango Coconut Chicken Curry is a creamy and fruity Asian-inspired dish, perfect for those who prefer a milder curry. Enjoy the anti-inflammatory benefits of ginger and turmeric, combined with the delicious flavours of mango and coconut.
Servings: 4
Calories: 450kcal
Cost: 25
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.