Mango chicken curry
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison
Mango chicken curry
If you love mango chutney with an Indian meal, go one step further and add the fresh fruit to this mild, coconut curry
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
596Kcal
Fat
17gr
Saturates
7gr
Carbs
65gr
Sugars
20gr
Fibre
9gr
Protein
42gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tsp vegetable oil
- 1 x 320g pack chicken thigh fillets, trimmed
- 1 onion, sliced
- 100g basmati rice
- 1 tbsp mild or medium curry powder
- 11⁄2 tbsp garlic and ginger paste
- 200g peeled mango
- 200ml light coconut milk (freeze the rest)
- 100g young spinach
- 2 tbsp chopped coriander
Step by step
- Heat half the oil in a wide pan. Chop each chicken thigh into about 6 chunks and add to the pan with the onion, plus some seasoning. Fry on a high heat for about 8 minutes or until well coloured.
- Meanwhile add the rice to a pan with 250ml water and a pinch of salt. Stir, bring to the boil then cover and cook undisturbed on a low heat for 12 minutes. Set aside until needed.
- Add the rest of the oil to the chicken pan, followed by the curry powder and garlic and ginger paste. Cook for about a minute, stirring to combine well. Thickly slice the mango; reserve 1 or 2 slices then add the rest to the pan, followed by the coconut milk, and mix together. Bring to a simmer, cover the pan and cook gently for 5 minutes. Remove the lid and bubble for 3-5 minutes or until the sauce is slightly reduced and thickened. Add the spinach and cook until wilted down; season to taste.
- Stir most of the coriander into the rice and divide between two bowls, then spoon in the curry. Finely dice the reserved mango and scatter on as a garnish, with the rest of the coriander. Leftovers freeze well.
