Creamy chicken & mango curry

Creamy chicken & mango curry

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6 - 8

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving (6)

kcalories
384
protein
41g
carbs
17g
fat
17g
saturates
6g
fibre
3g
sugar
14g
salt
1.2g

Ingredients

  • 12 boneless, skinless chicken thighs
  • 2 tsp turmeric
  • 2 tbsp sunflower oil
  • 2 onions, 1 chopped, 1 quartered
  • 2 large ripe mangoes
  • 6 tbsp good-quality Korma paste
  • 100g ginger, roughly chopped
  • 2 tsp ground cumin
  • 1 tbsp black onion seed (kalonji or nigella)
  • 400g can light coconut milk
  • 600ml chicken stock
  • few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
  2. Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
  3. Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
  4. Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
  5. Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
slrose83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my husband and me (halved the recipe)......added a chilli and used chicken breast with only 100ml chick stock but a lovely curry.......will b making for a girls night sat but will add anither chilli and use full fat coconut milk for extra creaminess otherwise gorgeous taste x

redchris3885's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this a few times now and it always goes down well. I agree with the comments about the amount of stock; I just add it as it cooks if necessary. It is very mild but you can use different curry pastes for slightly different flavours or add some chopped chilli for a fierier flavour. Delicious. 5 stars!

Andrew Murray's picture

First time I made this I used 600ml stock as per the recipe and, as someone else commented, it did take hours to boil off the excess liquid. Second time around I have used only 200ml and it is still going to need extra simmering. Will probably put in no stock at all next time.

tricity.bendix's picture

So tasty!

KTS's picture

We love this recipe and it has become a firm family favourite. Like the others we find that there is too much sauce so we use full fat coconut milk to improve the consistency then remove half the sauce to freeze for another occasion.

pammiejay's picture

As per previous post re the stock, I used 450ml + I added the juices from the chicken and found I had to simmer it for about 45mins uncovered to get the liquid to the right consistency. Think I would have ruined the dish if I had used 600ml as per the recipe. However, tasted fab & child friendly :-) and definitely gonna be a regular dish in our house.

rebeccashoesmith's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious recipe! I used Kashmiri Masala paste instead and I would probably add less stock as there is quite a lot of liquid. Beautiful flavours - will be making again!

loveitsticky's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and easy to make

sllyst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this, not a fan of mango but it works really well in this dish and the onion seeds are essential, naughty but oh so very nice!

princessdaisy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Light, full of flavour. Easy to make, ideal midweek meal. Loved the coconut and orange salad and cucumber side dish. Have frozen the rest for another day.

Questions

Tips