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Mango Chicken Curry
- Serves
4
- Difficulty
Easy
- Ready in
30 min
By Nisha Katona
Published 2021
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!
Ingredients
Method
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I have made this 3 times it is so good! The only changes I made was using a veg. stock instead of water and leaving out the cream. I love the blending of the fresh mango with the indian spices.
Like Nisha's mum, I was a bit skeptical about the mango. However the mango just melds in and gives a hint of flavour to the dish. Everyone loved this and my 12-year-old granddaughter cooked it without any problem. I tripled the recipe for 9 hungry humans but cut back on the water and creme fraiche - it was a bit watery even so. I also only put in 3 teaspoons of sugar instead of what would have been 6 tablespoons as I'm not fond of sweet curry.