Chicken and mango curry
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Karen Thomas
Chicken and mango curry
A fruity coconut curry, perfect for those who prefer their curries mild
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
328Kcal
Fat
11gr
Saturates
5gr
Carbs
20gr
Sugars
12gr
Fibre
6gr
Protein
33gr
Salt
0.6gr
Katy Gilhooly
Katy is a freelance recipe writer and assistant food stylist.
See more of Katy Gilhooly’s recipes
Katy Gilhooly
Katy is a freelance recipe writer and assistant food stylist.
See more of Katy Gilhooly’s recipes
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 tbsp mild curry paste, we used Keralan
- 1½ tsp nigella seeds
- 1 x 400g tin lighter coconut milk
- 1 x 390g carton chopped tomatoes
- 4 skinless chicken breasts
- 1 x 400g tin green lentils, rinsed and drained
- 1 x 260g pack young spinach
- 1 x 250g pack mango pieces
- 100g 0% fat Greek yogurt, plus extra to serve
- 2 limes, 1 juiced and 1 cut into wedges to serve
Step by step
Get ahead
Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 1 month.
- Heat the oil in a large nonstick saucepan. Add the onion and cook for 10 minutes over a medium-low heat until softening and turning brown. Stir in the curry paste and nigella seeds and cook for 1-2 minutes, then add the coconut milk and chopped tomatoes. Push the chicken breasts down into the liquid, cover with a lid and simmer very gently for 20-25 minutes.
- Lift the chicken out of the liquid and onto a plate, and turn up the heat. Bubble for 10 minutes to reduce the sauce.
-
Meanwhile, using two forks, shred the chicken into large chunks. Return the chicken to the pan with the lentils and spinach and simmer for 2-3 minutes until the spinach has wilted. Stir in the mango, yogurt and lime juice and warm through for 1-2 minutes. Serve with extra yogurt and lime wedges.TipTo make it veggie, swap the chicken for a large cauliflower cut into florets. Simmer the coconut milk and chopped tomatoes for 10 minutes before adding the cauliflower and simmering for 20 minutes. Stir in 350g frozen peas with the mango at the end.
