mango and coconut curry
How to make mango and coconut curry recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
500 g (1 lb) cubed chicken meat
1 large, ripe mango, peeled, stoned and cut into chunks
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons korma curry paste
400 ml (14 fl oz) coconut milk
300 ml (½ pint) chicken stock
6 tablespoons chopped fresh coriander
1 tablespoon cornflour
To serve (optional)
steamed rice
poppadoms
Method:
Heat the oil in a large, heavy-based frying pan or wok and cook the onion and chicken over a high heat for 5 minutes or until golden and beginning to soften.
Add the chopped mango, spices and curry paste and stir for a few seconds before adding the coconut milk and stock. Bring to the boil, then reduce the heat and simmer, uncovered and stirring occasionally, for 10–12 minutes, then add the fresh coriander.
Blend the cornflour with 2 tablespoons water, pour into the hot curry and stir well to thicken.
Serve with rice and poppadoms, if liked.
For pulpy mango & chicken curry, heat 1 tablespoon oil in a large, heavy-based frying pan and cook 375 g (12 oz) cubed chicken for 2 minutes.
Add 2 tablespoons curry paste, 300 ml (½ pint) can mango pulp and 400 ml (14 fl oz) coconut milk. Bring to the boil, reduce the heat and simmer for 7 minutes. Add 250 g (8 oz) frozen peas for the final 3 minutes of cooking. Serve with toasted naan bread fingers. Total cooking time 10 minutes.
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