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Chicken and Mango Curry Recipe

Name: Chicken and Mango Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 ripe Mango; 1 large Onion; 4 cloves Garlic; 800g Chicken thighs, boneless and skinless; 1 Red bell pepper; 2 tsp Curry powder; 1/2 tsp Paprika; 1 tsp Ground coriander; 1 tsp Ground cumin; 400 ml Coconut milk; 1/4 bunch Fresh cilantro; 1 Lime; 2 tbsp Olive oil; Salt to taste; Freshly ground black pepper to taste

Stashcook

This is a yummy curry with chicken and mango. It's a little spicy and sweet. You cook chicken with spices and mango in a pot. It's good with rice and has a lot of flavor. It takes some time to make but it's not too hard.

Ingredients

1 ripe Mango

1 large Onion

4 cloves Garlic

800g Chicken thighs, boneless and skinless

1 Red bell pepper

2 tsp Curry powder

1/2 tsp Paprika

1 tsp Ground coriander

1 tsp Ground cumin

400 ml Coconut milk

1/4 bunch Fresh cilantro

1 Lime

2 tbsp Olive oil

Salt to taste

Freshly ground black pepper to taste

Method

Peel and dice the mango into small chunks. Set aside.

Finely chop the onion and red bell pepper. Mince the garlic.

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

In a large pot, heat the olive oil over medium heat. Add the onions and bell pepper, and sauté for 5 minutes until softened.

Add the minced garlic, curry powder, paprika, ground coriander, and ground cumin to the pot. Cook for 1 minute until fragrant.

Place the chicken pieces into the pot and cook for about 5 minutes, or until they start to brown.

Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 25 minutes, stirring occasionally.

Add the diced mango to the pot and continue to simmer for an additional 10 minutes.

While the curry is simmering, chop the cilantro and cut the lime into wedges.

Once the chicken is cooked through and the curry has thickened, stir in half of the chopped cilantro. Squeeze the juice of half a lime into the curry and stir.

Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Serve the curry over steamed rice and garnish with the remaining cilantro and lime wedges.

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