Take your curry up a notch with juicy mango
(8 votes)
Cook: 40 Mins
Serves: 4
Price: £1.94 per serving
Nutritional Information
Each 646g serving contains
Energy
2733kj
652kcal
2733kj
652kcal
33%
Fat
20.7g
20.7g
High
30%
30%
Saturates
9.7g
9.7g
Med
49%
49%
Sugars
9.7g
9.7g
Med
11%
11%
Salt
1.49g
1.49g
Med
25%
25%
of your reference intake.
Typical energy values per 100g:
423kj/101kcal
Typical energy values per 100g:
423kj/101kcal
Ingredients
600g boneless chicken thighs
1tbsp rapeseed oil
1 large onion, chopped
1tsp garam masala
½tsp cumin seeds
1½tsp turmeric
4tbsp curry paste
1 reduced salt chicken stock cube, made up to 350ml
1 mango
Thumb-sized piece ginger
2 cloves garlic
½ red chilli
400g tin coconut milk
15g desiccated coconut
1tsp black onion seeds
2tsp coriander
Basmati rice (optional)
Naan (optional)
Mango chutney (optional)
Method
1
Chop the chicken thighs into chunks. Put in a pan with the rapeseed oil and fry for 15 mins until cooked through. Shred and set aside.
2
Add the onion to the same pan. Cook for 5 mins. Add the garam masala, cumin seeds and turmeric. Cook for 1-2 mins until fragrant. Add the curry paste and fry for 2-3 mins.
3
Reduce the heat; return the chicken to the pan. Add stock.
4
Peel and chop the mango. Reserve ½ and put the rest in a blender with the ginger, garlic and red chilli. Stir into the curry with the coconut milk; cook for 10 mins or until thickened.
5
Stir the reserved mango pieces into the pan with the desiccated coconut.
6
Top with the black onion seeds and coriander. Serve with cooked basmati rice, naan (optional) and mango chutney (optional).