Time 35m Yield 4 Number Of Ingredients 7 Steps:
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Time 20m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Cut chicken into three 4 inch pieces. Seed, core and cut peppers into 1-inch pieces. Slice onions into 1 1/2-inch lengths. Peel and pit mangoes and cut into 2/3-inch pieces. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside. Transfer to plate. Add remaining oil to wok; stir-fry peppers for 2 minutes. Stir in ginger, cook for 30 seconds. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot. Stir in onions and mango. Sprinkle with cashews (if using).
More about “quick mango chicken curry recipes”
Time 1h10m Number Of Ingredients 12 Steps:
Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened. Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened. Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins. Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy. Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
