Wednesday, 9 April 2014

Spicy Mango Chicken Coconut Curry

I love Indian Food!!  I love the smell of it cooking, I love the blend of flavors, I just love it.  (Ok I don't like it if my house still smells like curry 2 days later, but that is why we open the windows)

I think I first pinned this recipe because I had some mangoes that needed using up in my fridge, but I used them up, so I bought a bag of organic frozen mango at costco.  Much better option than waiting for your mangoes to be ripe enough to use!

I was a pretty easy recipe to follow.  I did not use any Indian Chutney powder because I couldn't find any, (trust me, I looked).  I added my Indian Spice blend Seasoning instead.  I suppose I should post the recipe for that one too :-)  True to form, I added my chopped Kale and Spinach to the mix.  You always need a good dose of greens!

The orignal recipe is from All Recipes, but I got the modified version from

I loved the dish.  I was super tasty.  I had it for lunch at work yesterday and got lots of compliments on how delicious my lunch looked and tasted (which also means it freezes and reheats well).  My husband liked the flavor, but then said he doesn't like fruit in his food.  Avery had a few tastes of the sauce, but would not really venture into eating the chicken.

My take on the recipe is in red!

Spicy Mango Chicken Coconut Curry

  • 2 medium mangos, peeled, pitted, and separated – one chopped and one sliced in to thin strips I used about 2 cups of frozen mango
  • 1 10oz. can of full fat coconut milk
  • 4 teaspoons coconut oil
  • 2 tablespoons spicy Indian curry paste - Pataks Tandoori curry paste (you can add more if you like it spicy)
  • 1 tablespoon curry powder - if you don't like spicey use mild curry powder, I used medium
  • 1 tablespoon Indian chutney powder - I used my Indian Spice Blend
  • 1 teaspoon turmeric - I couldn't find my tumeric so I skipped this
  • 1/4 teaspoon cumin
  • 14 oz. boneless skinless chicken breast, cut into bite-sized chunks
  • 4 medium shallots, sliced (optional)- just a regular old onion worked fine
  • 1 large English cucumber, sliced this was garnish so I did not bother
  • Place half the mango slices and the coconut milk into the bowl of a blender or food processor. Blend until smooth. Reserve until later. I used all of  my mango that I defrosted
  • In a large skillet, melt the coconut oil over medium-high heat. Once melted stir in the spices and cook until fragrant, about one minute. I added my onions here
  • Add the chicken and shallots and cook until the chicken is done, stirring occasionally. Stir in the mango and coconut sauce and cook until heated through. I added my mango sauce before the chicken was fully cooked.  I like my flovors to fuse a bit
Delicious.  I ate mine with sweet potato noodles, but I think it would be equally as good with some cauliflower rice (I would not reccommed the cauliflower fried rice, as that has more of the East Asian flavors - just rice your cauliflower and fry in some coconut oil possibly with some mild spices)

Happy Cooking!!

1 comment:

  1. Yum i love this recipe. Tastes great. Thanks for sharing.