Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mango and chicken curry. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mango and Chicken Curry is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mango and Chicken Curry is something that I’ve loved my whole life.
Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk. Photography Credit: Elise Bauer There's something about the combination of mango and chicken that just works. Add the chicken, curry, ginger, garlic, salt and cayenne.
To get started with this recipe, we have to prepare a few components. You can have mango and chicken curry using 11 ingredients and 3 steps. Here is how you cook that.
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The ingredients needed to make Mango and Chicken Curry:
- Take 3 chicken breasts chopped up
- Prepare 1 tablespoon mango powder
- Make ready 1 teaspoon chilli powder
- Get 1 teaspoon cumin powder
- Make ready 1 teaspoon coriander powder
- Take Chopped up fresh coriander
- Prepare 1 green mango (get one which isn’t too ripe)
- Make ready 1 teaspoon tumeric
- Take 1 can low fat coconut milk
- Make ready 3 cloves fresh chopped garlic
- Make ready 1 teaspoon pink salt
Bring to the boil before adding the marinated chicken and the mango. This is my Mango Chicken Curry and it's always on rotation in this kitchen. An amazingly aromatic, sweet and spicy curry sauce is made with puréed mango and you can alter the heat to suit your tastes. Serve over steamed rice and warm naan bread.
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Steps to make Mango and Chicken Curry:
- Put a pan on the stove on medium heat, add a teaspoon of ghee and start to brown off the chicken. After about 5 minutes add the salt and all the spices - cook off for a further 5 minutes.
- Add the coconut milk, stir well and cover
- Simmer for 20 minutes. Serve with rice or quinoa. We cooked some quinoa and served with that, and some fat free Greek yogurt - yum!
An amazingly aromatic, sweet and spicy curry sauce is made with puréed mango and you can alter the heat to suit your tastes. Serve over steamed rice and warm naan bread. I'm writing this on a Sunday afternoon as my recipe for Friday is braising away in the oven. Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid.
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