Recipe: Mild mango chicken curry

Recipe: Uncle Tristan's mild mango chicken curry

Mango-Chicken-Curry-436

Method:

  1. Heat 3 tbsp of the oil in a large, heavy- based saucepan over a low heat and sweat the onion until translucent. Add the remaining oil along with the chilli, garlic and ginger; cook for 2 minutes, stirring.
  2. Add the curry powder, salt and pepper; cook for 1 minute and keep stirring. Increase the heat to medium, add the chopped tomatoes and cook for around 10 minutes, until the sauce has reduced and thickened.
  3. Stir in the tomato ketchup, peanut butter and 1 tsp of the mango syrup; keep cooking until the sauce turns into a thick paste. Then, if you are using raw chicken, add it now and stir into the sauce.
  4. Cook for 5 minutes to coat the chicken and seal in the juices. If you are using
    chicken leftovers, put the chicken into the mixture and go straight to the next stage.
  5. Add the coconut milk, turn up the heat until the sauce starts to bubble, then reduce the heat and simmer for 8 minutes until the curry is a creamy consistency. If the sauce is becoming too thick, add a little more mango syrup. Alternatively, add water if you feel the curry is becoming too sweet.
  6. Chop and stir in the mango slices and simmer for another 2 minutes. Stir in half the chopped coriander and season with salt and black pepper to taste.
  7. Serve with the remaining coriander and a dollop of yogurt if you wish, accompanied by a wedge of lime and basmati rice or flatbread.

Serves 4-6

Ingredients

  • 4 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 red chilli pepper, deseeded and finely diced
  • 1 garlic clove, finely chopped
  • 1cm piece fresh ginger finely chopped
  • 1 tbsp mild curry powder
  • 1 tsp salt
  • Lots of black pepper
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato ketchup
  • 1 tsp peanut butter
  • 400g tin of mango slices, syrup drained and reserved
  • 800g cooked or raw chicken, chopped into bite-sized chunks
  • 250ml coconut milk
  • Handful of coriander, chopped
  • Yogurt, to serve

Tip: To make this palatable to kids who aren't keen on spicy food, leave out the red chilli and make sure you are using mild curry powder.

Recipe courtesy of: The Crumbs Family Cookbook

 

RELATED ARTICLES

Related Articles

Pepita-crusted chicken strips
Recipes & Food
Pepita-crusted chicken strips
Pepita-crusted chicken strips Looking for a savoury treat that's not just...
Pizza Bianco
Recipes & Food
Pizza Bianco
Pizza Bianco Masterchef winner and actress Lisa Faulkner shares one of her...
Cheese and chive biscuits
Recipes & Food
Cheese and chive biscuits
Cheese and chive biscuits These savoury biscuits couldn't be simpler, and you...
Veggie nuggets with curry mango dip
Recipes & Food
Veggie nuggets with curry mango dip
Veggie nuggets with curry mango dip These healthy veggie nuggets are so good...

the-cutest-trick-or-treater-aroundFashion

The cutest trick or treater around

What's your tiny tot wearing this halloween?
take-your-little-one-swimming-for-national-baby-swimming-weekBaby

Take your little ones to the pool for National Baby Swimming Week!

Take the kids to your local pool for a splashing time
top-ten-sleep-tips-for-babiesBaby

Top ten sleep tips for babies

Soothe a wakeful baby to sleep with these tips from Sarah Beeson
win-one-of-three-super-yummies-discovery-packsWin

Win one of three Super Yummies Discovery Packs!

We’ve got three exciting Super Yummies Discovery Packs up for grabs.
win-one-of-15-doc-mcstuffin-toy-hospital-sets-worth-over-75-eachWin

Win one of 15 Doc McStuffin Toy Hospital Sets, worth over £75 each

Enter our competition for your chance to win one of 15 prizes
win-a-dreambaby-sparkling-christmas-bundleWin

WIN a Dreambaby sparkling Christmas bundle!

Win all these products to help make life with little ones safer and easier