Mango Chicken curry
This Indian inspired Mango Chicken curry is super tasty but lower in fat because there's no coconut, yogurt or fresh cream in this curry!
Ingredients
- 1 tbsp vegetable oil (or any neutral oil)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 medium brown onion (finely diced)
- ½ cup curry leaves (loosely packed) (NOTE 1)
- 10 grape tomatoes (or cherry tomatoes, halved)
- 500 gm chicken thigh fillets (boneless & skinless)
- 300 gm mangoes (frozen or fresh) (NOTE 2)
- 1 cup water
For the spice mixture
- 1 tsp ground turmeric
- 2 tsp Garam masala (NOTE 3)
- 1 tbsp ground coriander seeds
- ½ tsp ground cumin seeds
- 1 tsp dried ground chilli (more or less, adjust to taste)
- 2 tsp chicken powder (or chicken stock powder or cube) (NOTE 4)
- 1 tsp sugar
- ½ tsp salt
- 3 tbsp water
Instructions
- Combine all the spice mixture ingredients in a bowl and mix. Set aside for later.
- Heat oil in a large deep frying pan (or wok) over medium-high heat. Add in garlic, ginger, onions, curry leaves and tomatoes. Stir-fry for 2 to 3 minutes or until the onions and tomatoes have softened.
- Add the chicken to the pan and stir-fry regularly until mostly cooked. Give the spice mixture a good stir once more before pouring it over the chicken. Stir-fry for 5 minutes or until the mixture has thickened.
- Pour the water into the pan and let it come to a boil, then add the mangoes. Reduce the heat to medium-low and cook for 20 to 30 minutes or until the curry has reduced and thickened.
Notes
(NOTE 1) Curry leaves are so fragrant and I love cooking with them. They have a gorgeous peppery and citrus aroma. I rarely have trouble finding them, as supermarkets and greengrocers usually have them stocked near the herbs section. Don't tempt to substitute curry leaves for curry powder because they're not interchangeable.
(NOTE 2) Mangoes - Unfortunately it's not mango season for us so I had to use frozen mangoes which were bland and tasteless. However, this curry is so flavourful that imperfect mangoes didn't ruin the dish. I can't imagine how incredibly delicious this curry would be with fresh ripe mango!
(NOTE 3) Garam masala is a blend of spices that may include: ground ginger, pepper, caraway, fennel, cardamom, cinnamon, cloves, star Aniseed, bay leaf, and nutmeg. It's commonly used in Indian and Asian cuisines. Supermarkets usually stock garam masala in the spice and herb racks.
(NOTE 4) Chicken powder - I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder or chicken stock cubes would work as a substitute.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Leftovers - Allow the curry to cool completely at room temperature, then transfer into a sealed container and store in the fridge. It'll be good for up to 3 days.
Nutrition
Serving: 1servingCalories: 299kcalCarbohydrates: 25gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 119mgSodium: 657mgPotassium: 634mgFiber: 5gSugar: 14gVitamin A: 3583IUVitamin C: 1219mgCalcium: 297mgIron: 2mg