Spicy Indian Chicken and Mango Curry
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Spicy Indian Chicken and Mango Curry

Ingredients

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves – cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced
2-3 cloves of Ginger and Lime smoked garlic – finely chopped

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.

Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken, Ginger and Lime Smoked Garlic and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes.

Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.


SMOKED GARLIC

Buy Ginger and Lime Smoked Garlic


 

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