Mango chicken curry
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison
Mango chicken curry
If you love mango chutney with an Indian meal, go one step further and add the fresh fruit to this mild, coconut curry
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
596Kcal
Fat
17gr
Saturates
7gr
Carbs
65gr
Sugars
20gr
Fibre
9gr
Protein
42gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2 tsp vegetable oil
- 1 x 320g pack chicken thigh fillets, trimmed
- 1 onion, sliced
- 100g basmati rice
- 1 tbsp mild or medium curry powder
- 11⁄2 tbsp garlic and ginger paste
- 200g peeled mango
- 200ml light coconut milk (freeze the rest)
- 100g young spinach
- 2 tbsp chopped coriander
Step by step
- Heat half the oil in a wide pan. Chop each chicken thigh into about 6 chunks and add to the pan with the onion, plus some seasoning. Fry on a high heat for about 8 minutes or until well coloured.
- Meanwhile add the rice to a pan with 250ml water and a pinch of salt. Stir, bring to the boil then cover and cook undisturbed on a low heat for 12 minutes. Set aside until needed.
- Add the rest of the oil to the chicken pan, followed by the curry powder and garlic and ginger paste. Cook for about a minute, stirring to combine well. Thickly slice the mango; reserve 1 or 2 slices then add the rest to the pan, followed by the coconut milk, and mix together. Bring to a simmer, cover the pan and cook gently for 5 minutes. Remove the lid and bubble for 3-5 minutes or until the sauce is slightly reduced and thickened. Add the spinach and cook until wilted down; season to taste.
- Stir most of the coriander into the rice and divide between two bowls, then spoon in the curry. Finely dice the reserved mango and scatter on as a garnish, with the rest of the coriander. Leftovers freeze well.
