Photos of Authentic Mango Chicken Curry Recipe
How To Make Authentic Mango Chicken Curry
You can make this mango chicken curry from scratch with this easy-to-follow recipe! Enjoy a sweet-spicy medley all in one hearty Indian dish.
Ingredients
For Paste:
- 2 onions, small
 - 2 garlic cloves
 - 1 tsp red chilli
 - 1 tsp chilli powder
 - 2 tsp fennel seeds
 - ¼ cup natural yogurt
 
For Curry:
- 1 lb chicken thighs, diced
 - 2 tbsp oil
 - 6 cardamom pods
 - 2 cinnamon sticks
 - 1 tsp ground coriander
 - 1 tsp garam masala
 - 1 onion, medium, diced
 - 2 garlic cloves, finely chopped
 - ¼ cup tomato puree
 - ½ cup coconut cream
 - ¾ cup mango puree, or 1 diced fresh mango
 - salt, to taste
 
Instructions
Paste:
- 
                                                                                                                                                                        
In a blender or food processor, add all the paste ingredients except the yogurt.
 - Blend ingredients into a paste then add the yogurt and mix well.
 - Marinate the chicken in half of the paste and refrigerate for 2 hours.
 
Curry:
- Place a large saucepan over high heat and add the oil, cardamom pods and cinnamon sticks. Saute until fragrant.
 - 
                                                                                                                                                                        
Add the remaining curry paste and cook out until fragrant. Add the coriander, garam masala, onion and garlic and saute for 5 minutes.
 - 
                                                                                                                                                                        
Gently pour in the tomato puree and coconut cream, stir well. Bring to the boil before adding the marinated chicken and the mango.
 - 
                                                                                                                                                                        
Drop the heat to a simmer. Simmer the curry uncovered for 15 to 20 minutes, until the sauce has thickened and the chicken is cooked through.
 - Serve with a side of basmati rice.
 
Nutrition
- Sugar: 15g
 - :
 - Calcium: 135mg
 - Calories: 568kcal
 - Carbohydrates: 30g
 - Cholesterol: 124mg
 - Fat: 41g
 - Fiber: 7g
 - Iron: 9mg
 - Monounsaturated Fat: 14g
 - Polyunsaturated Fat: 7g
 - Potassium: 708mg
 - Protein: 25g
 - Saturated Fat: 16g
 - Sodium: 147mg
 - Trans Fat: 1g
 - Vitamin A: 1646IU
 - Vitamin C: 19mg
 
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