Saturday, August 18, 2018

Mango Chicken Curry

This curry is a winner even with little kids. It's the perfect balance between sweet and savoury with just the right amount of mild spice. Super easy and simple to make. My kids loved this curry. You could also add more veg if desired.

Mango Chicken Curry
Serves 8

  • 1kg chicken thigh fillets cubed
  • 2 475g tins of mango drained, rinsed and pureed
  • A pinch of ground chili
  • 1 1/2 teaspoons garam masala
  • 2 teaspoons minced ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 2 teaspoons curry powder
  • 3 teaspoons turmeric
  • 1 400ml tin full fat coconut milk
  • 1 tin crushed tomatoes
  • 1 medium sized red capsicum cubed
  • Salt for seasoning
  • Vegetable oil

1. Fry spices and ginger in a small amount of oil in a large pot over medium heat until fragrant.
2. Stir in chicken, coconut milk, pureed mango and tinned tomatoes. Season with salt. Increase heat and bring to a simmer. Allow to simmer for 25 minutes with the lid off.
3. After 25 minutes stir in the capsicum and simmer for a further 20 minutes. Serve with basmati rice.

xo Bec

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