Mango and coconut chicken

Name: Mango and coconut chicken
Cook time: 50 min
Total time: 50 min
Yield: Serves 6
Ingredients: 1 large onion, finely diced; 2 tbsp coconut, sunflower or rapeseed (canola) oil; 800 g/1 lb 12 oz boneless chicken pieces (thigh or breast), cut into bite-size chunks.; 1 tbsp tomato purée; 5 tbsp Korma or a mild curry paste; 2 tsp grated ginger; 75 g/2¾ oz ground almonds; 1 large ripe mango, peeled and chopped into small pieces; 1 × 400 ml/14 fl oz tin coconut milk; Steamed Basmati Rice; handful of toasted coconut flakes; ½–1 mango, peeled and sliced; flaked sea salt

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

I started to make this recipe when the kids were little and I was trying to introduce more spice in their diet. The addition of mango brings a mellow sweetness to the curry, balancing out the spices perfectly.

For more heat, I like to scatter some chopped fresh chilli on mine at the end. Or for a hotter curry for everyone, you can add chilli flakes at the start. You can also cook veggies in the sauce to bulk it out.