by: Cook Plate ForkPosted on:

Mango Chicken Curry

Culinary dishes of India have made a name for themselves due to the spices added to their recipes.

The main role of spices in curry dishes is to add aromatic flavor, taste and texture. Spices are also used in the flavoring, preserving and coloring of prepared foods as well.

Black Pepper, cumin, nutmeg, ginger, cloves and cinnamon were particularly very popular in Europe during the middle Ages and were considered expensive products, which today are inexpensive and widely available.

India boasts of varying flavors of chicken curries from different regions.

Chicken curry is an incredibly delicious Indian dish which is also commonly eaten in England and the Caribbean where it is customarily referred to as curry chicken.

A typical or a basic chicken curry dish of India consists of a tomato base including these wonderful flavors which include ginger, turmeric, cumin, coriander, cinnamon, and cardamom.

India has always been considered the “Spice Bowl of the World.”

The spicejournal.com writes that spices were in great demand by past civilizations to help preserve the flavor of food due to the lack of refrigeration and cold storage.

Cooking up a Mango Curry is easier than you think!

We started with a basic curry sauce but changed a few of the ingredients to make a mango curry.

Mango Chicken Curry

1 tablespoon coconut oil

1 medium onion, chopped

4 garlic cloves, smashed with the side of your knife

4 tablespoons ginger, chopped

2 tablespoons curry powder

1 teaspoon each: salt and pepper

3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)

1 14-ounce can coconut milk

1 lb. boneless chicken thighs, chopped (can sub chicken breasts)

1 1/2 cup frozen peas and diced carrots

We flour dusted (can also use corn starch) the chopped chicken and fried in coconut oil and then added it to the mango sauce with vegetables.

Here’s how to prepare the mango curry:

In a pan sauté onions, garlic, and fresh ginger over medium heat.

Next, purée them together in a blender with coconut milk and mangos (fresh or frozen) curry powder, salt and black pepper.

Pour the puréed sauce back into the pan – add chopped chicken thighs and simmer until chicken is cooked, about 15 minutes.

You can stir in more diced mango pieces (fresh or frozen) if you desire.

Serve your curry over some cooked rice or on the side – we served our curry over a coconut jasmine brown rice.

Mango Chicken Curry is mild tasting – not spicy.

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