Chicken, Coconut and Mango Curry

    40 minutes

    This is a great combination of fruit, vegetables and chicken in a hot spicy curry. You can add less spice if you like, but I like it hot!

    250 people made this

    Serves: 4 

    • 2 medium mangoes, peeled, sliced
    • 400ml can coconut milk
    • 1 tablespoon vegetable oil
    • 1 tablespoon hot curry paste
    • 500g chicken breast fillets, cut into 3cm pieces
    • 4 medium shallots, sliced
    • 1 large cucumber, seeded and sliced

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth.
    2. Heat the oil in a large saucepan over medium-high heat. Cook the curry paste, stirring, for 2 minutes or until fragrant. Add the chicken and shallots and cook for 5-7 minutes or until the chicken is just cooked through.
    3. Pour in the mango puree and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

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    Reviews in English (163)


    Used different ingredients. This recipe called for diced cucumber which I didn't have so I used thinly sliced sweet red capsicum, this is a really nice twist to a curry. I also used some of my favorite spices into the cooking chicken for flavor as I found the original recipe just a bit bland.  -  30 Oct 2010


    Was A bit bland so I added a teaspoon of minced chilli, any extra mango pureed, and stiired in some green onion, parsley and fresh coriander befre serving. Also some salt .  -  12 Jan 2013


    I also added a jar of apricot jam for the second round of this recipe. It really has a lovely flavour!  -  29 Nov 2012