MANGO CHICKEN CURRY
This curry is mild but steeped in flavour. Mango pieces, chutney and coconut milk all work in harmony with the curry paste for a perfectly spiced sauce, with sweet and tropical notes. Can also be cooked in the slow cooker.
Ingredients
- 1 tablespoon vegetable/sunflower oil
- 650 g diced chicken breast see notes if using slow cooker
- Salt & pepper to taste
- 1 onion finely diced
- 1 garlic clove minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
- 80 g korma paste if you can’t get korma paste use mild curry paste
- 1 tablespoon flour
- 400 ml coconut milk
- 50 g / 2 ½ tablespoons mango chutney
- 2 ripe mangoes diced roughly ½ inch (see notes)
See notes for baby & toddler
Instructions
- Heat the oil in a medium saucepan or a large frying pan, over a high heat for 1-2 minutes, until hot. Add the chicken pieces, season with salt & pepper and fry, stirring and turning often for around 5 minutes, until they are sealed all round and turning golden. Remove the chicken using a slotted spoon and set aside.
- Turn the heat to low and add the onions to the pan. Fry for 6-7 minutes, stirring often until softened.
- Next add the garlic, ground coriander, ginger, korma paste and flour and fry for 1 minute, stirring.
- Increase the heat and add the coconut milk, stirring constantly until it comes to a boil.
- Then add in the mango chutney and stir in well. Next, add back in the chicken and stir it into the sauce.
- Finally, add in the mango pieces. Stir in briefly and gently and then bring it back to the boil. Turn the heat down to medium-low and simmer for 5 minutes, or until the chicken chunks are cooked through.
SLOW COOKER
- Use whole chicken breasts. Add your removable slow cooker pot to your stove. Fry the onions over a low heat for 3 minutes. Add in the garlic, ground coriander, ginger, korma paste and flour and fry for 1 minute, stirring. Then transfer slow cooker pot back to its base and stir in the coconut milk and chutney. Nestle in the chicken breasts so they are mostly covered in the liquid. Scatter over the mango pieces.
- Put the lid on and cook on high for 2-2 ½ hours, medium for 3-3 ½ hours or low for 4-4 ½ hours. Of course, all slow cookers are different but in mine, four small breasts take 2 hours on high where as three large take 2 ½ hrs. Remove the chicken and shred into chunks. In the meantime, transfer the removable slow cooker pot and transfer to the hob. Simmer over a medium heat for about 5 minutes to thicken the sauce up. Add the shredded chicken back into the pot and stir through.
Notes
SLOW COOKER use whole chicken breasts instead of diced.
THE MANGO you can buy a large pack of prepared mango if you like, go for a pack around 450g.
MAKE IT GLUTEN FREE leave out the flour, it will still taste the same just the sauce will be thinner.
GO HEALTHIER use coconut oil and light coconut milk instead (although sauce texture will be thinner and less creamy).
Baby & Toddler
Suitable from 12 months. You can reduce the curry paste down to 3 tablespoons if you like, this will make it super mild, or you can lift their portion out of the sauce using a slotted spoon if you prefer. Chop or shred their chicken into bite-size pieces and chop or smash down larger mango pieces with the back of a fork.
FUSSY EATERS
If the sauce is a worry, use a slotted spoon to dish up their serving, leaving behind most of the sauce. They can always add more if they want.
Nutrition
Calories: 503kcalCarbohydrates: 35gProtein: 28gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 152mgPotassium: 874mgFiber: 3gSugar: 24gVitamin A: 4304IUVitamin C: 45mgCalcium: 76mgIron: 5mg
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
