Mango Chicken Curry
An exotic dish for mango lovers
Servings Prep Time
4people 20min
Cook Time
Servings Prep Time
4people 20min
Cook Time
  • 4units chicken breastsFree range is better
  • 1unit small mango
  • 2units oignons
  • 2cloves garlic
  • 3tsp curry
  • 1tsp curcuma
  • 1tsp cumin
  • 250mL coconut milk(1 cup)
  • 200mL single cream(a bit more than 3/4 of a cup)
  • 2tbsp parsleyfinely chopped
  • 1tbsp neutral oil
  • salt & pepper
  1. Take the skin off the oignons and garlic and chop finely.
  2. Cut the chicken in 2/3 cms (1 inch) strips. Add salt & pepper to taste.
  3. In a hot pan, add the oil and cook the chicken for about 5 minutes.
  4. Take the chicken out of the pan.
  5. In the same pan, cook the garlic and oignons on low heat for 5 minutes.
  6. Add all the spices, mix well and then add the coconut milk.
  7. Bring to a boil and cook on low heat for 10 minutes.
  8. Add the chicken and continue cooking on low heat for 20 minutes.
  9. Meanwhile, cut the mango in strips and finely chop the parsley.
  10. Once the 20 minutes have passed, add the single cream and cook again for 2 minutes to warm the cream. Check if you need to add salt and pepper.
  11. Add the mango, parsley and serve.
Recipe Notes

You can serve the mango chicken curry on a bed of green salad and decorate with some finely chop fresh oignons on the top.