Spicy Indian Chicken and Mango Curry

Spicy Indian Chicken and Mango Curry

138
KIKI810 26

"I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!"

Ingredients

35 m {{adjustedServings}} servings 398 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  2. 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 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.
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Reviews

138
  1. 193 Ratings

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It was the best curry ever! Somewhere between korma and tikka masala. Creamy but spicy. But I do have one advice for anyone who is interested, DO NOT BE AFRAID TO ADD MORE SPICES!! I have made m...

While I didn't follow this faithfully, the results were unbelievable. I had no fresh mango, so I went to the freezer and used a tropical fruit mix I use for smoothies, which had papaya, mango, ...

I made a few changes. My family really loved this and ate the whole double batch in one setting. I had to use frozen mangoes and light coconut milk (what I had in pantry). I sauteed half an o...