Divine Chicken And Mango Curry Recipes
This wonderful dish is made using two of the most popular ingredients used in India and the sub-continent. The chicken is cooked in the rich coconut sauce and at the end of cooking the mango and tomato are added. I have just cooked a batch of this for the local restaurant for their curry night on Saturday.
Recipe From food.com
Provided by Brian Holley
Categories Mango
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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Dec 7, 2012 600ml chicken stock few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), …
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Dec 7, 2012 600ml chicken stock few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), …
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Total Time 1 hr 10 mins
Category Dinner, Main Course
Calories 384 per serving
- 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.
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