Recipe: Mango Chicken Curry

Julia Frances Wellness Mango chicken curry

This curry is such a yummy combo and it’s not too sweet! I’m usually pretty relaxed with my measurements, so I encourage you to be the same, if you want to add or change parts of the recipe, please do! Mix it up with different veggies that you like and are in season!

Before I get started I like to put my brown rice on, you could also use quinoa or just add more veggies and flag a grain all together.

Top rice cooking tip: once it’s cooked, put in a sieve to drain and set aside, when you’re ready to serve, boil the kettle and pour over hot water over rice, to be ready to serve! Genius, I know!

Ingredients

  • 2 tablespoons coconut oil

  • 1 large onion, chopped

  • 1 red capsicum chopped

  • 2 garlic cloves, crushed

  • 2 tablespoons fresh minced ginger

  • 1 teaspoon turmeric (ground or fresh grated)

  • 2 tablespoons yellow curry powder

  • 1 teaspoon ground cumin

  • 2 mangos, diced

  • 2 tablespoons apple cider vinegar

  • 1 can coconut cream

  • 2-3 cups of veggies, i always use what I have in the fridge really, I suggest this combo:

    • 1/4 cauliflower chopped into medium florets

    • handful of yams or 1 small kumara diced in 2cm pieces

    • 1 carrot diced

  • 500g chicken thighs or breast, diced into 3cm pieces

  • 1/2 cup cashews

  • 1/2 cup frozen peas

  • Salt and pepper

  • Fresh Coriander for garnish

Method

  1. Heat oil in a large pan over medium heat. Add onions and capsicum cook, stirring occasionally, until soft, about 5 mins.

  2. Add the garlic, ginger, turmeric, curry powder and cumin, cook for a few more minutes until fragrant. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

  3. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

  4. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan. You can also use a stick blender for this.

  5. Add chicken pieces and veggies to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

  6. Add remaining chopped mango, cashews and peas to the pan. Let cook at a very low temperature for another minute or two, uncovered.

    Adjust seasonings. If a little too sweet, add a little more vinegar.

    Add salt and pepper to taste.

Serve over brown rice (I used brown basmati) . Garnish with coriander

Julia Craig