Chicken Mango Curry Recipe
A mildly spiced chicken gravy with flavours of mango, curry, and coconut.
Course
Main Dish
Cuisine
Indian
Servings
4
people
Cook Time
45
minutes
Servings
4
people
Cook Time
45
minutes
Ingredients
500
gram
Boneless Chicken
cubed
1/3
cup
vegetable oil
3-4
tbsp
curry paste
2
garlic cloves
minced
28
ounce
coconut milk
1
cup
chicken broth
1
inch
fresh ginger
sliced
1
large onion
roughly choppes
1
red bell pepper
seeded and cut into strips
1
green bell pepper
seeded and cut into strips
1
large mango
peeled, pitted and cut into strips
14
ounce
straw mushroom
6
tbsp
fish sauce
3
tbsp
brown sugar
1/4
cup
Chopped Cilantro for garnish
Instructions
In a wok or heavy-bottomed pan heat oil over medium heat until hot.
Add curry paste and garlic and cook, stirring, for about 30 seconds.
Slowly stir in coconut milk and chicken broth.
Reduce heat to simmer; add chicken and cook for 10 to 15 minutes. Remove and discard garlic.
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
Add mango, straw mushrooms, fish sauce, and sugar.
When heated through, spoon over individual plates of hot steamed rice.
Garnish with cilantro and serve.