Table of Contents
- Mild, Creamy, and Fruity Curry Suited to Any Season
- What is Mango Curry Made of
- What is Korma Curry Paste Made of
- Shop-Bought Versions
- What Is the Best Cut of Chicken for Curry
- The Best Chicken Korma Curry Recipe
- Recipe: Mango Korma Chicken Curry
Mild, Creamy, and Fruity Curry Suited to Any Season
You might think adding fruit to your curry base sounds a little strange, but the sweet soft notes of fresh mango blend harmoniously into a sauce of onion, garlic, ginger, korma curry paste and creamy coconut milk which make up this dish.
What is Mango Curry Made of
The base flavour comes from one of the world’s most popular spice blends, Korma curry paste, a blend of spices that is quite mild but full of dance flavour. When paired with coconut, the overall flavour becomes slightly tropical.
What is Korma Curry Paste Made of
Korma curry paste is one of the milder curry blends in Indian cuisine and one of the most internationally recognised Indian dishes. Traditionally, the paste is mixed with yoghurt and used to marinate meat and vegetables before grilling over an open fire. Most korma dishes are mild and slightly sweeter, making them popular with those who like Indian flavours but find the heavy spices and chillies hard to handle.
Shop-Bought Versions
There are plenty of prepared shop-bought versions on the market, but for the best results, try making your own at home using this Korma Curry Paste recipe:
What Is the Best Cut of Chicken for Curry
Chicken thighs, the tenderest of all chicken cuts, are perfect for slow cooking in sauces, especially curries. The higher fat content keeps them moist and juicy. In this recipe, chicken thighs are pan-fried in extra Korma paste and then slowly cooked in the sauce for maximum flavour.
The Best Chicken Korma Curry Recipe
To accompany this Mango Korma Chicken Curry you will need basmati rice, coriander leaves, lime wedges, possibly some garlicky naan bread and most definitely ice-cold beer. Papadoms and lime pickle would also join the party nicely.
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Recipe: Mango Korma Chicken Curry
Mango Korma Chicken Curry
Ingredients
- 800g boneless, skinless chicken thighs
- 2 tbsp sunflower oil
- 1 large onion
- 2 cloves garlic
- 2 large ripe mangoes
- 6 tbsp homemade korma paste, or a shop-bought version
- 2 – 3 green chillis, optional
- 400g can of coconut milk
- 300 ml chicken stock
- Squeeze of lime juice
- Coriander leaves for garnish
- Lime wedges
Serve with:
- Basmati rice
- Naan bread
- Lime pickle
Instructions
- Korma curry paste: If making your own korma curry paste, follow the recipe instructions here. If using shop-bought paste continue with the steps.
- Chicken: Chop chicken thighs into bite-size pieces. Heat the oil in a big frying pan. Fry chicken with 1 tablespoon of korma curry paste and some salt until it starts to slightly brown. Remove chicken from the pan and set aside for later.
- Using the same pan, add another splash of oil and fry onions until soft. Add crushed garlic and green chilli and fry for 30 seconds.
- Next, add the remaining 5 tablespoons of korma paste along with another splash of oil. Fry for 30 seconds or until fragrant. Be careful not to burn the spices with aggressive heat.
- Mango sauce: Remove all the flesh from both mangos. Place in a food processor or blender with the coconut milk and blend until smooth.
- Return chicken pieces to the pan along with blended mango-coconut milk and chicken stock. Bring to a boil then cover with a lid and turn to simmer. Cook for 20 minutes so the chicken becomes soft and moist.
- Uncover the pan and cook for a further 10 – 15 minutes or until the sauce has thickened. The sauce will continue to thicken once removed from the heat so don’t reduce it too much. A few splashes of water can be added to loosen it if this happens.
- To finish: Taste curry and season with salt if necessary. Add a squeeze of lime and stir through. Garnish with coriander leaves. Serve with rice, naan bread, lime pickle, and extra lime wedges.
