Mango is one of my favourite fruits to eat during the warmer months. I guess it was inevitable I would add mango to bring sweetness to one of my favourite Indian-inspired savoury and creamy chicken curry dishes. Together, all the flavours make one of my favourite dishes to eat all year-round.
And one of the best reasons to make this dish is because it is not only fast and easy to make, but it is nutritious. And when you are travelling, backpacking or camping this is very important. Another thing I like is you can make this dish in one pot on a camping stove or over hot coals on a camp oven!
In my Mango Chicken Curry I have used frozen mango chunks. A can of diced tomatoes. The chopped onion and chicken pieces are fresh, And to complete the ingredients I use a can of coconut milk. Oh, and don’t forget the curry powder! I serve my Mango Chicken Curry with rice and vegetables.
Mango Chicken Curry
Ingredients
- 1 chicken breast or 2 thigh chicken pieces
- 1 large brown onion
- a handful of mango pieces
- 1 tin of crushed tomatoes
- 1 tin of coconut milk
- Curry Power to taste
- serve with vegetables of your choice and/or rice
Instructions
- Chop onion and chicken.
- In your chosen pan or pot heat oil then cook onion with some curry powder until onion going soft.
- Add mango pieces and stir.
- Add tin of tomatoes and stir.
- Some people may then puree the mixture to make a sauce, but I like my sauce chunky!
- Let sauce simmer for around 10 minutes.
- Add chicken pieces and simmer until chicken cooked through.
- Meanwhile, prepare vegetables and/or rice to serve with your dish.
- About 5-10 minutes before serving, add coconut milk and stir through and simmer for another 5-10 minutes.
- Serve.
How to Make My Mango Chicken Curry
1. Gather your ingredients
2. Make the Sauce
3. Add the chicken and simmer + add coconut milk before serving.
4. Serve
Enjoy
