Chicken and mango curry recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
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chicken and mango curry
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Customer recipe by Deirdre Burns
Added 68 months ago

Fry the onion in a little oil until soft. Add the coconut milk, chicken stock and mango. Simmer for 5 minutes allowing the mango to cook down.

Add the garlic, ginger, tomato puree and curry powder, stir well and bring to the boil.

Reduce the heat and simmer for eight minutes until the sauce is thick and creamy.

Add the chicken and cook for a further five minutes or until the chicken is piping hot and cooked all the way through.

Finally, stir in the spring onions, coriander and finish with a squeeze of lime.

Serve with steamed Jasmine rice. 

 

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1tbsp light oil
  • 1 onion, finely sliced
  • 400ml half-fat coconut milk
  • 400ml chicken stock
  • 100g mango, diced
  • 2 garlic cloves, crushed
  • 15g grated fresh ginger
  • 3tbsp tomato puree
  • 2tbsp medium curry powder
  • ½ lime, juiced
  • 3 large chicken fillets, sliced in half horizontally diced
  • 4 spring onions, washed and chopped
  • 7g fresh coriander leaves and stalks finely chopped 

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