Spicy Indian Chicken and Mango Curry

135 Reviews 9 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
KIKI810
Recipe by  KIKI810

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (135)

Rate This Recipe
ottieee
162

ottieee

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 my own curry powder and I have marinaded chicken over night prior to cooking. Here is my curry powder recipe, two servings, ENJOY!!! 3tsp Cilantro/Coriander powder 4tsp Cumin 1/2tsp Very hot chilli powder 1/2tsp Chopped ginger 1/2tsp Chopped garlic 1tsp Garlic powder 2tsp Sugar 2tsp Mixed spice (Nutmeg, Cinnamon, Ginger, Cloves, Dill seeds, Coriander) 1tsp Turmeric 2tsp Paprika powder

Seattle Dad
107

Seattle Dad

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, and pineapple. I also used half a sweet onion in place of the shallots and added sliced red bell pepper and snow peas and let them simmer in the sauce with the chicken for about ten minutes. I did not add any seasonings, but also was fairly heavy handed with the curry paste. The balance of sweet with spicy was really, really delightful. This is going to be in the regular rotation at our house!

DUNNCARTER
78

DUNNCARTER

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 onion with 1 garlic clove before adding the chicken, then sprinkled garam masala on the chicken while cooking. I added 1 T of curry powder. For garnish bowl, I chopped green onions and mixed them with leftover marinated cucumbers, drained and chopped (marinated in spicy vinegar).

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 398 cal
  • 20%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 31.1 g
  • 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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Indian Chicken Curry (Murgh Kari)

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