A mildly spiced chicken curry made with delicious mango puree and coconut milk.


  • Vegetable oil

  • 1 onion, chopped

  • ½ red capsicum, chopped

  • 2 garlic cloves

  • 2 Tbs ginger

  • 2 Tbs yellow curry powder

  • ½ tsp ground cumin

  • 2 mangos, chopped

  • 2 Tbs white vinegar

  • 1¼ cups water

  • 1 kg chicken, cubed

  • ½ cup coconut milk


  • 1.

    Heat oil in pan. Add onion & cook for 5 minutes or until soft. Add capsicum & cook for 2 minutes. Add curry, cumin, ginger & garlic, cook for 1 minute.

  • 2.

    Add vinegar, water & ½ of the chopped mangoes, increase heat & bring to boil. Lower heat and simmer for 15 minutes stirring occasionally. Remove from heat and puree with blender. Return to pan.

  • 3.

    Add chicken to pan & return to a low simmer. Cover pan and cook for 8 to 10 minutes.

  • 4.

    Add remaining mango to pan & stir in cream. Cook on a very low tempreture for 1 to 2 minutes. Do not allow to boil.

  • 5.

    Serve with rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 850kj
  • Fat Total 58g
  • Saturated Fat 22g
  • Protein 50g
  • Carbohydrate 32g
  • Sugar 24g
  • Sodium 191mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Instead of using 2 mangos it is possible to use 1 large can of mangos. Use the syrup in the can instead of adding water, the result will be a sweeter but less tangy puree. Add curry powder to taste.

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Posted by Report
Step 4- stir in cream...but there is no cream in the recipe ingredients ???????