Creamy chicken & mango curry

Name: Creamy chicken & mango curry
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 12 boneless, skinless chicken thighs; 2 teaspoons turmeric; 2 Tbsps sunflower oil; 2 onions, 1 chopped, 1 quartered; 2 larges ripe mangoes; 6 Tbsps good-quality Korma paste; 100 grams ginger, roughly chopped; 2 teaspoons ground cumin; 1 Tbsp black onion seed (kalonji or nigella); 400 grams light coconut milk; 600 milliliters chicken stock

Creamy chicken & mango curry is a main course that serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 486 calories, 48g of protein, and 21g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. 91 person have tried and liked this recipe. If you have chicken stock, onions, sunflower oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. This recipe is typical of Indian cuisine. If you like this recipe, take a look at these similar recipes: Mango Habanero Chicken Wings with Curry Yogurt Mango Dip, Mango Chicken Curry, and Mango Chicken Curry.

Instructions

Toss the chicken thighs with 1 tsp of the turmeric and some salt.

Ingredients you will need

Chicken Thighs

Turmeric

Salt

Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove from the pan.

Equipment you will use

Frying Pan

Add the chopped onion and cook for 5 mins until softened.

Ingredients you will need

Onion

Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.

Ingredients you will need

Mango

Ginger

Onion

Equipment you will use

Food Processor

Frying Pan

Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.

Ingredients you will need

Coconut Milk

Turmeric

Whole Chicken

Cumin

Onion

Seeds

Stock

Equipment you will use

Frying Pan

Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Frying Pan

Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Ingredients you will need

Basmati Rice

Naan

Coriander

Whole Chicken

Chutney

Pickles

Mango

Lime

Equipment

Frying Pan

Food Processor

Ingredients

Servings:

boneless, skinless chicken thighs 2teaspoons

turmeric 2Tbsps

sunflower oil 2

onions, 1 chopped, 1 quartered 2larges

ripe mangoes 6Tbsps

good-quality Korma paste 100grams

ginger, roughly chopped 2teaspoons

ground cumin 1Tbsp

black onion seed (kalonji or nigella)400grams

light coconut milk 600milliliters

chicken stock

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Jules Taylor Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.