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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
