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.
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.
- 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.
- 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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