Delicious Mango Korma Chicken Curry served in a bowl with aromatic spices.

Mango Korma Chicken Curry

ByCasey Monroe

why make this recipe

Mango Korma Chicken Curry is a delightful dish that combines the sweetness of mango with the rich flavors of korma. It’s a perfect meal for those who love a blend of spices and a hint of fruitiness in their curries. This recipe is not only delicious but also simple to prepare, making it an excellent choice for weeknight dinners or special occasions. Plus, the creamy coconut milk adds a luscious texture that everyone will enjoy.

how to make Mango Korma Chicken Curry

Ingredients:

  • 425g can Coles Brand mango slices in syrup
  • 1 tbsp olive oil
  • 1kg Coles Australian chicken thigh fillets, halved
  • 1 brown onion, sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 1/3 cup (100g) korma curry paste
  • 400ml can coconut milk
  • 1/2 cup (125ml) chicken stock
  • Steamed basmati rice, to serve
  • Sliced green chilli, to serve
  • Lime wedges, to serve
  • 1/3 cup coriander leaves, to serve

Directions:

  1. Place the mango slices in a blender, discarding the syrup, and blend until pureed.
  2. Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.
  3. Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 minutes. Add capsicum, garlic, and ginger and cook for a further 2 minutes.
  4. Add korma paste and cook while stirring for 2 minutes or until aromatic.
  5. Stir in coconut milk, stock, and pureed mango. Return the chicken to the pan. Bring to a boil. Reduce heat to low and cook covered for 20 minutes or until chicken is cooked through.
  6. Serve the curry with steamed basmati rice, green chilli, lime wedges, and topped with extra coriander leaves.

how to serve Mango Korma Chicken Curry

To serve Mango Korma Chicken Curry, start with a generous scoop of steamed basmati rice on each plate. Ladle the warm curry over the rice and garnish with sliced green chilli, a squeeze of fresh lime juice, and a sprinkle of coriander leaves. The colorful toppings not only enhance the dish’s appearance but also add a burst of flavor.

how to store Mango Korma Chicken Curry

If you have leftovers, store the curry in an airtight container in the refrigerator. It will stay fresh for up to three days. To reheat, simply warm it up in a pot over low heat or in the microwave until heated through. You may want to add a splash of water or coconut milk to loosen the sauce if it thickens.

tips to make Mango Korma Chicken Curry

  1. To intensify the flavor, marinate the chicken in korma paste for a few hours before cooking.
  2. If you prefer a spicier dish, add in some chopped green chillies while cooking the onions.
  3. For a vegetarian version, substitute chicken with chickpeas or mixed vegetables.

variation (if any)

You can customize this curry by adding other vegetables such as peas, spinach, or sweet potatoes. Additionally, if you enjoy experimenting with flavors, try using different types of curry paste, such as Thai red curry paste, for a unique twist.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster, so keep an eye on them to avoid overcooking.

2. Is it necessary to use coconut milk?
Coconut milk gives the curry its creamy texture and unique flavor, but you can substitute it with heavy cream or Greek yogurt if preferred.

3. Can I prepare this curry in advance?
Absolutely! You can make the curry ahead of time and reheat it when you are ready to serve. The flavors will deepen as it sits.