Authentic Indian Mango Murgh Chicken Curry with Basmati Rice
Mango chicken curry is an incredibly delicious Indian curry meal. This easy 30-minute dinner recipe is sure to become your family favourite!
Time:
30 Min.
Portions:
4
Difficulty:
EASY
Ingredients:
Mango chicken curry
- 1 medium-sized red onion
- 2 garlic cloves
- 1/2 chilli
- 1/2 red OR orange bell pepper
- 1-2 mangos (350g net weight)
- 550g chicken meat (breasts or thighs)
- 3 tablespoons coconut oil
- 2 tablespoons yellow curry powder
- 1 teaspoon turmeric powder (Curcuma)
- 1/2 teaspoon cumin powder
- 1 tablespoon (~20g) red curry paste
- 600ml canned coconut milk
- salt
- pepper
- fresh chopped cilantro for decoration if you wish
Basmati Rice
- 500g basmati rice
- 800ml water
- 1-2 teaspoons salt
- 1 tablespoon olive/coconut oil
Getting it done:
- 1 medium-sized red onion · 2 garlic cloves · 1/2 chilli · 1/2 red OR orange bell pepper · 2 tbsp yellow curry powder · 1 tsp turmeric powder (Curcuma) · 1/2 tsp cumin powder · 1 tbsp (~20g) red curry paste
- Chop the onion, garlic, pepper and chilli and prepare all the spices and curry paste to have them on hand.
- 1-2 mangos (350g net weight)
- Peel the mangos and dice them. The net weight of the peeled and diced mangos should be 350g.
- 550g chicken meat (breasts or thighs) · 2 tbsp coconut oil
- Cut the chicken into strips. Heat 2 tablespoons of coconut oil in a large pot (you will need the remaining one tablespoon later) and roast the meat sharply over high heat until golden brown. It takes about 7 minutes.
- TIP! If your meat starts to burn, add 2 tablespoons of water - no more, you want to fry the chicken, not to stew it.
- salt · pepper
- Remove from the stove, place in a bowl and season with salt and pepper. Afterwards cover with a lid to prevent the meat from drying out and set aside for now.
- 1 tbsp coconut oil
- In the same pot, melt the remaining one tablespoon of coconut oil, add all the chopped vegetables (onion, garlic, pepper and chilli) and fry slowly on medium heat until they soften. It takes about 3-5 minutes.
- Add the prepared spices, the curry paste and the mango and roast for a while together with the vegetables, but prevent it from starting to burn. If this happens, quickly add a few tablespoons of water again.
- 600ml canned coconut milk
- Add the coconut milk and covered cook for about 15 minutes. Stir occasionally to prevent the sauce from sticking to the bottom.
- Now mix with a hand blender until you reach a creamy consistency.
- salt · pepper
- Return to the stove and season with salt and pepper after your taste. Then add the meat and cook everything together for another 5 minutes.
- 500g basmati rice · 800ml water · 1-2 tsp salt · 1 tbsp olive/coconut oil
- Prepare the rice according to the instructions on the package, OR as follows: put the rice and the water in a pressure cooker. Add salt and olive/coconut oil. Close the pot and start cooking over the highest heat. When the steam begins to escape through the safety valve, reduce to a medium heat and cook for another 1 minute and 40 seconds. Then remove from the stove and allow it to cool down on its own, so that the temperature gradually decreases until the spring-loaded lock disengages. This can take up to 10 minutes. Only when all the steam has gone you can open the cooker.
- fresh chopped cilantro
- Decorate with fresh chopped cilantro if you wish!
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