Sunday, 7 August 2016

Mango Chicken Curry

I bought some dried candied mango on a whim and then decided to pair some of it with chicken.  It tasted good but the curry was a bit thinner than I like – a little less stock and more coconut milk would have been better.


Dried Mango
Chicken thighs cut up into approx. 1 inch pieces
Vegetable oil/garlic oil
Red capsicum (bell pepper) chopped
Finely chopped ginger
Yellow curry powder
Cumin (not too much)
Chicken stock
Coconut milk
Cider vinegar (to balance out the sweetness of the mango)
Sliced zucchini
Chopped chilli
Silverbeet (sliced)
Salt & Pepper


Brown the chicken in oil
Add the other ingredients (except the silverbeet)

Simmer with the lid on.  Add the silverbeet about 5-7 minutes before the end.

PS My apologies for the lighting in the pic...


  1. I like the combination of ingredients you've used. Looks yummy.

  2. I love mango chicken. Actually I just love mango. I occasionally buy dried mango but it never lasts long enough to cook with it!

  3. I love mango with my curry, but I've never thought of using dried mango for cooking. Like Louise, I usually just snack on it!

  4. We have fresh mangos at this time in the market but I think I'd like the dried ones in this recipe. It's tropical. If it's not too spicy I can stand the curry, love the flavor,

  5. I love chicken, mango and curry. This sounds so good!

  6. I'd probably use some green mango, but your curry does sound good. I had the most awful one last week. I bought a prepared curry paste and it was way too salty, too hot and tasted too fishy. Yuk!


Your comments are most welcome. Cheers