mango chicken curry




Prep Time


Cook Time

A light but flavoursome curry that the whole family will enjoy. Serve with store-bought naan bread or my Easy Naan Bread (see recipe page 52).



For the mango chicken curry

  • 425g can mango slices in syrup
  • 1⁄4 cup olive oil
  • 1kg skinless, boneless chicken thighs — cut into bite-size pieces
  • 1 onion — diced
  • 1 red capsicum — thinly sliced
  • 1 clove garlic — crushed
  • 1 teaspoon grated fresh ginger
  • 1⁄3 cup Thai red curry paste
  • 400ml can coconut milk
  • 1⁄2 cup chicken stock
  • Fresh coriander, to garnish


For the mango chicken curry

  • Discard the syrup from the mango slices and blend until puréed.
  • Heat half the oil in a large pan and fry the chicken in batches until golden brown. Set aside.
  • Heat the remaining oil in the same pan and cook the onion for 3 minutes. Add the capsicum, garlic and ginger and cook for another 2 minutes.
  • Add the curry paste and stir for 2 minutes until aromatic.
  • Stir in the coconut milk, stock and puréed mango.
  • Return the chicken to the pan and simmer for 10 minutes or until the chicken is cooked through.
  • Serve garnished with coriander.