Mango Chicken Curry

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Serves 4 · Ready in 45 min

Sweet, creamy, and packed with flavour, this Mango Chicken Curry is the perfect mix of comforting and vibrant. Tender chicken is simmered in a rich, lightly spiced curry sauce with juicy mango adding a natural sweetness that balances everything beautifully.

Recipe

Serves 4 · Total 45m

Ingredients

• 1 tbsp butter
• 4 chicken thighs, each cut into 4
• 1 onion, finely chopped
• 1 x 3 cm piece of ginger, minced
• 2 clove garlic, minced
• 3 cardamom pods
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground Kashmiri chilli powder* (alternatively use hot or mild paprika)
• 200g crushed tomatoes
• 200g frozen mango chunks, defrosted
• ½ tsp garam masala
• 100ml cream
• Salt
• Garlic naan and steamed rice, to serve

Method

1. Heat butter in a heavy based casserole dish and add the onion, garlic and ginger, cardamom with a pinch of salt and cook for 3-4 minutes to soften. Now add the remaining spices (except the garam masala), tomato, mango, a good splash of water and salt and simmer for 10-15 minute until thick and rich.
2. Use a stick blender to blend the sauce. Check seasoning.
3. Add the chicken pieces to the sauce, cover with a lid and cook for 15-20 minutes on low heat until the meat is cooked. Add the cream and garam masala, stir through and cook for a further 5 minutes.
4. Serve with steamed rice and chopped coriander to garnish (optional).