Easiest Way to Cook Appetizing Mango and Chicken Curry

Mango and Chicken Curry. Mango and chicken are a power combo! Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

Our Mango Chicken Curry is quite mild so is suitable to cook and serve for most people as the spice is well tolerated. To be clear - I did not invent this Thai Mango Chicken Curry in a bid to lighten up curry! I made it simply because I thought it would be delish - and it blew me away. You can have Mango and Chicken Curry using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Mango and Chicken Curry

1. It's of chicken breasts chopped up.
2. You need of mango powder.
3. Prepare of chilli powder.
4. You need of cumin powder.
5. It's of coriander powder.
6. You need of Chopped up fresh coriander.
7. It's of green mango (get one which isn’t too ripe).
8. It's of tumeric.
9. Prepare of low fat coconut milk.
10. Prepare of fresh chopped garlic.
11. Prepare of pink salt.

Slowly stir in coconut milk and chicken broth. Add mango, straw mushrooms, fish sauce, and sugar. When heated through, serve over individual plates of hot rice. This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level!

Mango and Chicken Curry instructions

1. Put a pan on the stove on medium heat, add a teaspoon of ghee and start to brown off the chicken. After about 5 minutes add the salt and all the spices - cook off for a further 5 minutes..
2. Add the coconut milk, stir well and cover.
3. Simmer for 20 minutes. Serve with rice or quinoa. We cooked some quinoa and served with that, and some fat free Greek yogurt - yum!.

Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro. MORE+ LESS Thai Mango Chicken Red Curry with Coconut Rice Quick and Easy. Making Thai-style food at home doesn't have to be hard or fussy! Chef Ingrid Beer prepares chicken curry with mango, cashews, basmati rice and minted cucumbers in yogurt. Some of the mango gets blended into a sauce; the rest is coaxed into tenderness as the chicken cooks.