Mango chicken vindaloo

Mango chicken vindaloo


1 person made this

About this recipe: 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.


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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