This vibrant chicken mango curry is creamy, gently spiced, and full of fresh flavour. Tender chicken simmers in a silky mango coconut sauce, topped with a zingy coriander mint yoghurt and served over fluffy basmati rice.
Ingredients
For the curry:
- 500g boneless, skinless chicken breasts, cut into strips
- 1 tbsp vegetable oil
- 2 onions, finely sliced
- 3 cloves garlic, chopped
- 1 tbsp grated fresh ginger
- 1 tsp garam marsala
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp chilli powder (optional)
- 1 ripe mango, peeled and chopped
- 1 x 400ml can coconut milk
- Salt and pepper, to taste
- 1 additional ripe mango, peeled and sliced (for stirring in)
For the coriander mint yoghurt:
- 1 cup Re Yoghurt (probiotic natural)
- Juice of ½ lime
- A handful each of fresh mint and coriander leaves
- A pinch of salt
To serve:
- Cooked basmati rice
- Extra coriander, roughly chopped
- A sprinkle of coconut thread (optional)
Instructions:
- Heat the oil in a large pan over medium-high heat. Season the chicken strips with salt and pepper, then cook in batches until golden and just cooked through. Transfer to a plate and set aside.
- Lower the heat to medium and add a little more oil if needed. Add the onion and sauté for 4–5 minutes until soft and translucent. Stir in the garlic, ginger, and all the spices, and cook for another minute until fragrant.
- Transfer the onion mixture to a blender along with one chopped mango and the coconut milk. Blend until smooth and creamy.
- Return the sauce to the pan and add the browned chicken. Simmer gently for 8–10 minutes, or until the chicken is tender and the sauce has slightly thickened. Stir through the second sliced mango and cook for another 2 minutes to warm through. Taste and adjust the seasoning as needed.
- Meanwhile, make the herb yoghurt: blitz the yoghurt, lime juice, mint, coriander, and a pinch of salt in a small blender until smooth and vibrant green.
- Spoon the curry over bowls of hot basmati rice. Top with a generous swirl of the herb yoghurt, a scattering of coriander, and a sprinkle of coconut thread (if using).
