Mango chicken vindaloo

    Sweet mango and spicy chillies are a perfect balance in this chicken vindaloo that's simmered with Indian-inspired spices. This dish is great served over basmati rice.

    1 person made this

    Serves: 6 

    • 2 tablespoons ghee
    • 1kg skinless chicken breast fillets, cubed
    • 250ml passata
    • 1 mango - peeled, stone removed and chopped
    • 1 onion, chopped
    • 3 chillies, seeded and sliced
    • 1 1/2 teaspoons madras curry powder
    • 1/2 teaspoon dry mustard
    • salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Melt ghee in a large frying pan over medium heat. Cook chicken until slightly pink in the centre, 5 to 8 minutes. Add all remaining ingredients. Bring to the boil, reduce heat to low, and simmer until chicken and onion are very tender, about 30 to 45 minutes.
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