Creamy chicken & mango curry
- Good Food team
Save recipe
Serves 6 - 8
Easy
Prep: 10 mins
Cook: 1 hr
A star rating of 4.6 out of 5.88 ratingsRate
loading...
Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk
Freezable
Healthy
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Orange & coconut salad
A star rating of 4.7 out of 5.3 ratings
Indian cucumber salad
A star rating of 4.7 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving (6)
-
kcal384
low
-
fat17g
-
saturates6g
-
carbs17g
-
sugars14g
-
fibre3g
-
protein41g
-
salt1.2g
low
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.6 out of 5.88 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...