Spicy Indian Chicken And Mango Curry
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 medium
Mangoes (peeled and sliced, divided)280 g
Coconut Milk (can)4 tsps
Vegetable Oil4 medium
Shallot (sliced)Directions:
1
Place half of the mango slices into the bowl of a blender with the coconut milk
2
Blend until smooth and reserve for later
3
Heat the oil in a large pot over medium-high heat
4
Stir in the curry paste, and cook until fragrant, about 1 minute
5
Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes
6
Pour in the mango puree, and cook until heated through
7
To serve, stir in the remaining mango slices and cucumber