Mango Chicken Curry

There's no wonder this classic Thai-style mango chicken curry is an Aussie family favourite. With the perfect balance of sweet, savoury and creamy flavours, this curry is a winning dinner.

INGREDIENTS

  • 125g Two Fool Collective Spiced Mango Chutney

  • 1 tbsp olive oil

  • 1kg 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

METHOD

  1. 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.

  2. Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins.

  3. Add capsicum, garlic and ginger and cook for a further 2 mins.

  4. Add korma paste and cook stirring for 2 mins or until aromatic.

  5. Stir in coconut milk, stock and 125g Spiced Mango Chutney. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.

  6. Serve curry with steamed basmati rice, green chilli, lime wedges and topped with extra coriander leaves.

Shop Products

Spiced Mango Chutney
Spiced Mango Chutney
$12.95