Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mango and chicken curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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. It makes a great midweek meal as it. Mango chicken curry is an incredibly delicious Indian curry recipe.
Mango and Chicken Curry is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Mango and Chicken Curry is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have mango and chicken curry using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mango and Chicken Curry:
- Make ready 3 chicken breasts chopped up
- Take 1 tablespoon mango powder
- Prepare 1 teaspoon chilli powder
- Take 1 teaspoon cumin powder
- Make ready 1 teaspoon coriander powder
- Get 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
- Prepare 3 cloves fresh chopped garlic
- Make ready 1 teaspoon pink salt
To be clear - I did not invent this Thai Mango Chicken Curry in a bid to lighten up curry! I made it simply because I thought it would be delish - and it blew me away. 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.
Instructions 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!
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. Our Mango Chicken Curry is quite mild so is suitable to cook and serve for most people as the spice is well tolerated. Thai Mango Chicken Red Curry with Coconut Rice Quick and Easy. Making Thai-style food at home doesn't have to be hard or fussy!
So that is going to wrap it up for this exceptional food mango and chicken curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
