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Mango chicken curry

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Adjust Servings:
1 tbsp vegetable oil
1 x 300g pack skinless chicken thighs, cut into chunks
1 white onion, finely chopped
1/2 tbsp garlic and ginger paste
1 red chilli, finely sliced, plus a few reserved for garnish
8 dried curry leaves
25g ground almonds, lightly toasted
1 tbsp tikka curry paste
300ml base curry sauce
125g frozen mango chunks, defrosted
1 tbsp mango chutney
1/2 tsp garam masala
125ml Greek yoghurt (0% fat)
1/4 cucumber, grated
1 tsp mint sauce
A few fresh coriander leaves, to garnish
1/2 lemon, sliced into rings

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Mango chicken curry

The perfect family fakeaway for a Saturday night. This mild, fruity curry is my spin on a chicken korma, and is flavoured with ground almonds and mango chutney. It also uses my take on a base curry gravy – as used by most Indian restaurants – which adds an extra depth to the sauce!

  • Spicy
  • 40 Mins
  • Serves 2
  • Easy





  1. Heat the vegetable oil in a large frying pan and brown the chicken thighs for 4-5 minutes until golden. Remove and set aside.

  2. In the same pan, sauté the onion in the residual oil for 10-15 minutes until soft and golden. Add the garlic and ginger paste and red chilli and stir-fry for 2 minutes.

  3. Stir in the curry leaves, ground almonds and tikka curry paste and mix well. Pour in the base curry sauce and return the chicken to the pan.

  4. Bring the sauce to the boil, then turn down to a simmer and leave for 10-15 minutes until the sauce has thickened slightly and the chicken is cooked through.

  5. Add the mango chunks to the pan and stir through the mango chutney and garam masala. Leave to blip away gently while you pour the Greek yoghurt into a bowl and mix with the grated cucumber and mint sauce.

  6. Garnish the curry with fresh coriander, lemon slices and sliced red chilli, if desired. serve the cucumber and mint raita on the side alongside some steamed rice and poppadoms.

Chef’s tip

  • For my base curry sauce recipe, click here.

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