Chicken and mango curry

    35 min

    I love Indian food, this recipe developed after falling in love with a dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over basmati rice.

    285 people made this

    Serves: 4 

    • 2 medium mangos, peeled, stone removed and sliced - divided
    • 275ml coconut milk
    • 4 teaspoons vegetable oil
    • 4 teaspoons spicy curry paste
    • 500g skinless, boneless chicken breast fillets - cubed
    • 4 medium shallots, sliced
    • 1 large cucumber, seeded and sliced

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Place half of the mango slices in a blender with the coconut milk. Blend until smooth and reserve for later.
    2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

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    Reviews in English (163)


    Altered ingredient amounts. I used Patak's Balti Curry paste four teaspoons and it gave the dish a nice balanced spice not too hot either.  -  20 Sep 2009


    I made this dish and only used one mango just for the sauce and it was really nice. It's easy to make and cook. An interesting dish and the cucumber in the curry was a revelation!  -  20 Sep 2009


    I made this using a Korma ready made curry paste (as that's all they had in my local shop) I also didn't blend the ingredients but chopped the mango into rough small is chunks.  -  05 Jun 2016