Mango Chicken Curry
Mango Chicken Curry



  • 12 chicken thigh fillets
  • 2 tsp turmeric
  • 2 tbsp oil
  • 2 onions, 1 chopped, 1 quartered
  • 2 large mangoes
  • 6 tbsp korma paste
  • 100g ginger, roughly chopped
  • 2 tsp cumin powder
  • 1 tbsp black onion seed
  • 400g tin of coconut milk
  • 600ml chicken stock
  • Toss the chicken fillets with 1 tsp of turmeric and some seasoning, then brown all over in the oil in a casserole. Remove from the pan and set aside, and chuck the chopped onion in the casserole to cook for 5 mins. Remove the flesh from 1 mango and add to a food processor with the ginger, quartered onion and korma paste. Whizz to a paste, then add to the pan and cook for 5 mins.
  • Stir in the cumin, onion seeds and remaining turmeric, then return the chicken to the pan with the coconut milk and stock. Simmer, covered, for 20 mins. Remove the lid and cook for another 25 mins to thicken, then stir in the sliced remaining mango to heat through while you shred the chicken with two forks. Serve with rice or naan.
1 hr
6 serving

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