Mango Chicken Curry

Use the Cilantro if you can. It compliments everything else wonderfully.

From: Here


1 Chicken Breast, Chopped
160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Butter/Olive Oil
1/2 Mango (About 100g), Chopped Fine
1/2 Tsp Turmeric
1/4 Tsp Cumin
1/2 Tbsp Fresh Ginger, Grated
1/4 Tsp Black Pepper
1/16 Ground Cloves
2 Tbsp (30ml or 1 Lime) Lime Juice


1 Tbsp Cilantro to serve.
Add 1 Medium Apple, Cored, Peeled and cut into chunks and 1 Tbsp Sultanas/Raisins alongside Chicken.

Alternative Cooking Method: If Mango is ripe enough then purée it first and add as normal.


1. Heat Butter in a pan and when melted add Onion, Garlic and Ginger, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Turmeric, Cumin, Black Pepper, Ground Cloves, Lime Juice and Mango then stir together, then add Coconut Milk and simmer covered for 10 minutes.

3. When ten minutes is up use a stick blender to blend the Mango sauce until smooth. Add the Chicken and bring to a boil, then reduce to a medium simmer and cook for 15 minutes. Serve with Fresh Cilantro.


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