Creamy chicken & mango curry

Creamy chicken & mango curry

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(24 ratings)

Prep: 10 mins Cook: 1 hr


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

  • Freezable
  • Healthy

Nutrition: per serving (6)

  • kcal384
  • fat17g
  • saturates6g
  • carbs17g
  • sugars14g
  • fibre3g
  • protein41g
  • salt1.2g
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  • 12 boneless, skinless chicken thighs
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onions, 1 chopped, 1 quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large ripe mangoes
  • 6 tbsp good-quality Korma paste
  • 100g ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp ground cumin
  • 1 tbsp black onion seed (kalonji or nigella)
  • 400g can light coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 600ml chicken stock
  • few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)


  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.

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Comments, questions and tips

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15th Jan, 2018
Beautiful curry so creamy and just spicy enough for me I don't like it too hot. I used full fat coconut milk and I like a lot of sauce for my naan bread so the amounts were fine for me.
20th Jun, 2017
Easy and pretty tasty. I'd make it again.
13th May, 2014
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
6th Apr, 2014
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
7th Dec, 2013
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.
6th Oct, 2013
So tasty!
27th Sep, 2013
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.
16th Sep, 2013
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.
13th May, 2013
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!
21st Jan, 2013
Very tasty and easy to make


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