About this recipe: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.
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
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Method Prep:25min › Cook:10min › Ready in:35min
Place half of the mango slices in a blender with the coconut milk. Blend until smooth and reserve for later.
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.