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
2 tablespoons ghee
1kg skinless chicken breast fillets, cubed
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
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Method Prep:15min › Cook:35min › Ready in:50min
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.