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A large pan full of Mango Curry, drizzled with cream and sprinkled with parsley sitting on a bench next to a small bowl of cashew nuts, a ramekin of coconut, a bowl of rice and a plate of sliced bananas.
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4.40 from 71 votes

Mango Chicken Curry

This mango chicken curry recipe is a sweet and tasty mild curry perfect for families
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Family Dinner Ideas
Cuisine: New Zealalnd
Keyword: mango curry, mango curry recipe, chicken mango curry, mango chicken curry. toddler curry
Servings: 6 serves
Calories: 325kcal
Author: Stacey

Ingredients

  • 100 grams dried red lentils ½ Cup
  • 250 grams carrot 2 Medium
  • 500 millilitres chicken stock 2 Cups
  • 2 cup mango (Cubed flesh) frozen is fine
  • 2 Tablespoon oil
  • 1 large onion finely diced
  • 2 cloves garlic finely chopped/minced
  • 2 centimeters ginger peeled and finely chopped/minced
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • 500 grams skinless chicken cubed into bite sized pieces Breast, tenderloin, thigh
  • ½ cup coconut milk

Instructions

  • Rinse the red lentils and place in a pot
  • Roughly chop the carrots and add to the lentils along with the stock. Cover with a lid and simmer for 20 minutes.
  • Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid). Transfer to a blender or food processor and blitz into a smooth orange sauce. You can also use a stick immersion blender for this.
  • Heat oil in pan. Sauté onion until lightly coloured
  • Add garlic and ginger, sauté for a further 1-2 mins
  • Add all the dry spices and cook off for 1-2 mins (cumin, turmeric, cardamon, cinnamon)
  • Add the lentil carrot and mango sauce to the pan
  • Add the diced chicken,  gently simmer for 30 mins. Stir every 10mins or so. 
  • Add the remaining cup of cubed mango and the coconut milk (optional) simmer for a further 5 mins, to heat through
  • Season to taste with salt and pepper
  • Serve

Video

Notes

  • For me the key to this recipe being a successful family meal is making it interactive, I love to serve sides on the table to the family can build a fun colourful plate of food
  • Poppadoms or flat breads such as naan or roti
  • Coconut Bananas: Sliced bananas sprinkled with desiccated coconut
  • Cashew nuts to sprinkle on top
  • Cucumber slices for freshness
  • Greek yogurt: If the curry os a little hot a dollop of full-fat yogurt will cool it down for toddlers and young children 
  • Fresh Cilantro/Coriander leaves for garnish
  • Mango chutney, Tamarind chutney or Chilli oil to add another layer of flavor 
  • Red lentils: Look for dried red lentils 
  • Mango: I have used frozen mango this curry is fantastic with fresh ripe mangos when they are in season. 
  • Chicken: I use chicken breasts or chicken thighs. This recipe works well with firm white fish, for a vegetarian alternative steamed paneer is great or for a vegan take you can use cubes of firm tofu. If I'm using tofu I like to fry the tofu before adding it to a curry. 
  • Store any leftover chicken mango curry in an airtight container in the refrigerator for up to 3 days. Or freeze leftovers for up to 3 months.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 28g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 252mg | Potassium: 868mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7595IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 3mg