This easy mango chicken curry with coconut milk is perfect for a quick mid-week family dinner. The kids will love this one! The recipe is dairy free and gluten free too!
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My husband and I love a curry but the kids are not great with spice and a chicken korma is as adventurous as they will go! I am also really nervous to let my daughter have a curry eating out due to nuts being used in quite a lot of curries, so prefer to cook them at home from scratch.
This easy mango chicken curry with coconut milk is mild, just like this Salmon Katsu Curry & slow cooker beef massaman curry so is perfect for the children too. The mango adds a delicious fruity, sweetness and the coconut milk makes the sauce delightfully creamy.
If you prefer your curries a little spicier you can find out how to add some extra heat a bit further down or check out my boneless chicken curry with peppers or chicken and aubergine curry which are great for spice lovers.
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Ingredients
- Mango chunks
- Chicken thighs
- Onion
- Garlic
- Coconut milk
- Red pepper
- Carrots
- Fresh ginger
- Mild curry powder
- Turmeric
- Olive oil
- Coriander and lime to garnish
- Microwave rice - to serve with
See recipe card for quantities.
Instructions
Heat half of the olive oil in a wide based frying pan.
Chop the onion, garlic and ginger, add to the pan once hot and fry off for 2-3 minutes.
Add the curry powder and turmeric to the pan and continue to cook, stirring regularly for another 2-3 minutes.
Put the cooked onion, garlic, ginger and spice mixture into a food processor along with the mango chunks and coconut milk. Blitz until smooth. This is your sauce.
Add the other half of the oil to the frying pan. Chop the chicken into chunks and add to the pan on a medium/high heat until the chicken is browned all over.
Whilst the chicken is browning, Chop the peppers into 1 inch squares and slice the carrot thinly.
Add the pepper to the pan with the chicken, stir and cook for a further 3 minutes.
Place the sliced carrots into the pan along with the sauce, reduce the heat to medium/low and simmer for 15-20 minutes, ensuring the chicken is fully cooked through.
Season to taste, adding a squeeze of lime if the sauce is too sweet, garnish with a handful of coriander and serve with white rice.
Hint: Taste the sauce before serving, too sweet? Add a squeeze of lime to the sauce. Too tart? Add a spoonful of brown sugar.
Substitutions
- Vegetables - Not keen on carrots or peppers? You can swap for any veg you fancy! Green beans or broccoli are a good option, just add to the sauce at the same time you would the carrots
- Mango - I have used frozen mango as it's easy to always have a bag in the freezer, however you can substitute for 2 fresh mangos or the same quantity of tinned mango. If using fresh mango, ensure they are soft, very ripe or over ripe to obtain the sweetness in your curry. If they are slightly under or you find the sauce too tart, add a spoonful of brown sugar to the sauce.
- Chicken - I prefer to use thighs as I find they are more juicy and retain their moisture, although you can also make this recipe with chicken breast.
Variations
- Looking for more spice? - Swap the mild curry powder for hot, add chilli flakes to the sauce while cooking or garnish with some fresh red chilli - delicious!
- Kid friendly - skip the chillies and use mild curry powder - unless they love spice of course!
Equipment
A good, non stick frying pan is a must. I use this Tefal non stick pan which is suitable for all hobs including induction.
This chopper is also a lifesaver! You can chop your onions/garlic in no time at all!
Storage
The curry can be kept in an airtight container in the fridge for up to 3 days. Re-heat in the microwave or on the hob until piping hot.
Freeze in individual freezer bags for up to 3 months. Defrost in the fridge overnight and re-heat as above.
Check out my other chicken recipes
Dairy Free Chicken Potato Topped Pie
Dairy & Egg Free Homemade Chicken Goujons
📖 Recipe
Mango chicken curry with coconut milk
Ingredients
- 500 g frozen mango chunks substitute for 2 ripened fresh mangos
- 500 g chicken thighs
- 400 ml canned coconut milk
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 2 teaspoon fresh ginger finely chopped
- 1 medium red pepper chopped into 1 inch squares
- 1 large carrot sliced thinly
- 2 teaspoon mild curry powder
- 1 teaspoon turmeric
- 2 tablespoon olive oil
- 1 lime cut into quarters to garnish
- 1 large handful fresh coriander chopped to garnish
Instructions
- Heat half of the olive oil in a wide based frying pan.
- Chop the onion, garlic and ginger, add to the pan once hot and fry off for 2-3 minutes.
- Add the curry powder and turmeric to the pan and continue to cook, stirring regularly for another 2-3 minutes.
- Put the onion, garlic, ginger and spice mixture into a food processor along with the mango chunks and coconut milk. Blitz until smooth. This is your sauce.
- Add the other half of the oil to the frying pan. Chop the chicken into chunks and add to the pan on a medium/high heat until the chicken is browned all over.
- Whilst the chicken is browning, chop the peppers into 1 inch squares and slice the carrot thinly.
- Add the pepper to the pan with the chicken, stir and cook for a further 3 minutes.
- Place the sliced carrots into the pan along with the sauce, reduce the heat to medium/low and simmer for 15-20 minutes, ensuring the chicken is fully cooked through.
- Season to taste, adding a squeeze of lime if the sauce is too sweet, garnish with the lime, a handful of coriander and serve with white rice.
Notes
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