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Creamy Mango Chicken Curry with white rice

Creamy Mango Chicken Curry

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Ingredients

Chicken Coconut Curry

  • 3 Chicken breasts skin off, cut into small cubes
  • 4 Garlic cloves sliced
  • 1 tbsp Ginger finely minced
  • ½ Red bell peppers small dice
  • 2 Small Shallots sliced
  • 2 Red chilis sliced
  • 1 Mango small dice
  • Cilantro rough chopped
  • ½ cup Coconut milk
  • 1 cup Chicken stock
  • Butter few knobs
  • Salt & pepper

Spice Mix

  • 2 tbsp Curry powder
  • 1 tbsp Garam masala
  • 1 tsp Cumin
  • 1 tsp Fennel seeds
  • 2 tsp Paprika
  • 3 cloves
  • 3 bay leaves

Mint Chili Gremolata

  • 1 cup Mint leaves fine mince
  • ½ Red chili fine brunoise
  • ½ Lemon juice/zest
  • 1 Garlic clove fine mince
  • Extra virgin olive oil enough to saucy consistency
  • Salt & pepper
  • Garnish: Mint gremolata fresh cilantro, green onion, fresh chili

Instructions

  • In a bowl, mix all minced ingredients with lemon juice, zest and olive oil. Season with salt. Set aside.
  • In a hot frying pan with olive oil, sear and brown the chicken. Once browned, remove from the pan. In the same pan without cleaning it, add butter and sweat shallots, garlic, ginger and chili. Season with salt. Add chicken back into the pan with the spice mix. Cook for 2 more minutes, incorporating and mixing the spices all throughout the pan.
  • Add in the chicken stock, coconut milk, bay leaves and cloves. Give it a stir and let simmer on low-medium heat for about 5 minutes. Zest an orange, add in bell pepper and mango. Simmer a little longer until the broth starts thickening. Turn off heat, add in a few knobs of butter and fresh cilantro. Mix well until butter is fully melted in.
  • Serve over jasmine or basmati rice. Garnish with mint gremolata, green onion, chili and fresh cilantro.