Mango Chicken Curry

Name: Mango Chicken Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh root ginger, peeled and grated; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; small handful fresh coriander/cilantro, finely chopped; 200 ml/7 fl oz/1 cup crème fraîche; 2 tbsp ground almonds; 2 tbsp sugar; 1½ tsp salt; 1 mango, peeled, stoned and chopped into 1 cm/½ in pieces; 3 skinless, boneless chicken breasts (approx. 600 g/1 lb 5 oz), chopped into 2 cm/¾ in cubes; 2 fat green chillies, roughly chopped; 1 tsp ground turmeric; 1 tbsp ground coriander; 2 tbsp garam masala; cooked rice, or flatbreads, to serve; 2 onions, roughly chopped.; 120 ml/4 fl oz/½ cup vegetable oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

My mother has such disdain for fruit in curry. Mrs Beeton had other ideas with her chicken curries laced with spoonfuls of mango chutney – a real toe curler for any real Indian! Personally, I sit on the fence, and I love the sweetness and zing mango gives to this dish. I’ve opted for fresh mango, but frozen or tinned work just as well if the fruit is out of season or too expensive. Embrace the fruity subversion, but don’t tell Ma!