Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Mango Chicken Curry
Mango Chicken Curry combines tender chicken with warming spices and ripe mango for a smooth, fragrant sauce.
It balances gentle sweetness with savoury depth, making it a comforting curry for weeknight dinners or casual sharing.
Method
15m30m45m
- Heat oil and soften the onion.
- Add garlic and ginger and cook for 1 minute.
- Stir in curry powder and cumin.
- Add chicken and cook until lightly coloured.
- Pour in tomatoes and simmer for 8 minutes.
- Blend half the mango with coconut milk and stir in.
- Add remaining mango and simmer until chicken is tender.
- Season to taste and serve hot.
Ingredients
- 700 g Chicken thigh fillets chunked
- 1 tbsp Ginger grated
- 1 tsp Ground cumin
- 250 g Mango Flesh diced
- 1 large Onion chopped
- 1 tbsp Rapeseed Oil
- 3 cloves Garlic minced
- 2 tbsp Mild Curry Powder
- 400 g Chopped tomatoes tin
- 300 ml Coconut Milk
Notes
Use ripe mango for a smoother sauce and better sweetness.
Add chilli if you prefer more heat.
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