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Spicy Indian Chicken and Mango Curry

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

  • Category:
  • Cuisine:
  • Serving Size: 4
  • Prep Time: 25
  • Cook Time: 10
  • Ready Time: 35 min
  • Ingredients:

    Directions:

    Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
    Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

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