mango chicken curry recipe

  • Serves 4
  • 40 mins to prepare and 30 mins to cook
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mango chicken curry 1
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Customer recipe by natalie clack
Added 84 months ago

Heat 2 tbsp of oil in a large pan over a medium heat.

Add onions and cook until golden and soft, about 5 minutes.

Add the chilli powder and the remaining 1 tbsp of oil; cook for 2 more minutes.

Add the curry powder and cumin and cook for a further 2 minutes, making sure nothing is sticking to the pan.  If it does, just add a little oil.

Add the ginger and garlic cook for 1 minute.

Add vinegar, water and only half the chopped mango to the pan; increase the heat and bring to the boil.

Turn down the heat to a low simmer and leave for 15 minutes.

While the sauce is simmering, cook your chopped chicken breast in a pan for about 10 minutes on a medium heat.

Take chicken off the heat and place to one side.

Remove your sauce from the heat and scoop into a blender and pulse until smooth.

Return the sauce to the pan and add your chicken and raisins.  Simmer for 5 minutes.

Add the remaining mango pieces, pour in the cream and stir.  Cook on a very low heat for 2 minutes.  Do not allow the sauce to boil.

Once you have tasted, you can add a little more vinegar if it is too sweet but, if it is not sweet enough, add a little sugar.  Season with salt and pepper to taste.

 

Serve with boiled basmati 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.

  • 3 tbsp vegetable oil
  • 1 large onion
  • 1 red chilli, chopped
  • 2 tbsp yellow curry powder
  • ½ tsp ground cumin
  • 2 garlic cloves
  • 2 tbsp ginger paste
  • 2 mangoes
  • 2 tbsp white wine vinegar
  • 1¼ cup water
  • 4 chicken breasts
  • 1/3 cup golden raisins
  • ½ cup heavy cream
  • pinch salt and pepper
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