Mango & Chicken Curry
Looking for a fresh take on a classic meal? You'll love our recipe for Mango and Chicken Curry. With the combination of spices, the sweetness of mango and the creaminess of coconut milk, this dish is sure to impress.
Note Rice not included in analysis.
Ingredients
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoons fresh ginger, grated
- 500 grams chicken breasts, cubed
- 2 tablespoons curry powder
- 1 teaspoons ground cumin
- 1/2 teaspoons ground cardamom
- 400 mL coconut milk
- 1 tablespoons lemon juice
- 1 large mango
- 1/4 cup coriander
- 2 cups rice
- 2 tablespoons oil
- 1 teaspoons brown sugar
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoons fresh ginger, grated
- 500 grams chicken breasts, cubed
- 2 tablespoons curry powder
- 1 teaspoons ground cumin
- 1/2 teaspoons ground cardamom
- 400 mL coconut milk
- 1 tablespoons lemon juice
- 1 large mango
- 1/4 cup coriander
- 2 cups rice
- 2 tablespoons oil
- 1 teaspoons brown sugar
- Step 1 of 5Heat the oil in a large heavy-based pan. Cook the onion and garlic for 2 or 3 minutes. Add the ginger and chicken cooking until the chicken is sealed with a little colour.
- Step 2 of 5Add the curry powder, cumin, and cardamom stirring until fragrant. Pour in the coconut milk and sugar.
- Step 3 of 5Peel and remove the flesh from the mango. Puree half and cut the remaining into cubes. Add the pureed mango to the curry bringing it to a simmer for 10 minutes or until the chicken is cooked through. Squeeze the lemon juice.
- Step 4 of 5Before serving, stir through the mango cubes and add coriander to season.
- Step 5 of 5Serve with hot rice.
Method
- Step 1 of 5Heat the oil in a large heavy-based pan. Cook the onion and garlic for 2 or 3 minutes. Add the ginger and chicken cooking until the chicken is sealed with a little colour.
- Step 2 of 5Add the curry powder, cumin, and cardamom stirring until fragrant. Pour in the coconut milk and sugar.
- Step 3 of 5Peel and remove the flesh from the mango. Puree half and cut the remaining into cubes. Add the pureed mango to the curry bringing it to a simmer for 10 minutes or until the chicken is cooked through. Squeeze the lemon juice.
- Step 4 of 5Before serving, stir through the mango cubes and add coriander to season.
- Step 5 of 5Serve with hot rice.
Nutrition per serving
2079 Kilojoules
Protein31 grams
Fat34 grams
Carbs16 grams
Sugars14 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Heat the oil in a large heavy-based pan. Cook the onion and garlic for 2 or 3 minutes. Add the ginger and chicken cooking until the chicken is sealed with a little colour.
- Step 2 of 5Add the curry powder, cumin, and cardamom stirring until fragrant. Pour in the coconut milk and sugar.
- Step 3 of 5Peel and remove the flesh from the mango. Puree half and cut the remaining into cubes. Add the pureed mango to the curry bringing it to a simmer for 10 minutes or until the chicken is cooked through. Squeeze the lemon juice.
- Step 4 of 5Before serving, stir through the mango cubes and add coriander to season.
- Step 5 of 5Serve with hot rice.