Mild, Creamy, and Fruity Curry Suited to Any Season
Mango Chicken Korma is a mild, creamy curry where sweet ripe mango blends into a fragrant sauce of onion, garlic, ginger, korma spices and coconut milk. The fruit adds a gentle sweetness that softens the spices and gives the curry a smooth, slightly tropical flavour.
Key Ingredients in Mango Chicken Korma
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?
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.
Homemade vs Shop-Bought Korma Paste
There are plenty of shop-bought versions available, but nothing compares to the depth and freshness of homemade. For the best results, try making your own 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.
Serving Mango Chicken Korma
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.
Explore More Curry Recipes on Flaevor
- Korma Curry Paste Recipe (Mild, Fragrant Indian Spice Blend)
- Madras Curry Powder Blend
- Coconut Chickpea Curry
- Curried Madras Cauliflower Soup
Mango Chicken Korma 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
- Prepare the korma paste: If making homemade korma curry paste, follow the recipe instructions here. If using a shop-bought version, proceed with the steps below.
- Cook the chicken: Cut the chicken thighs into bite-size pieces. Heat the oil in a large frying pan and fry the chicken with 1 tablespoon of korma paste and a little salt until lightly browned. Remove from the pan and set aside.
- Cook the aromatics: Using the same pan, add a splash of oil and fry the onion until soft. Add the crushed garlic and chopped green chilli and cook for 30 seconds.
- Toast the spices: Stir in the remaining korma paste with a small splash of oil and fry gently for about 30 seconds until fragrant. Take care not to burn the spices.
- Make the mango sauce: Remove the mango flesh and blend it with the coconut milk until smooth.
- Simmer the curry: Return the chicken to the pan and pour in the mango-coconut mixture along with the chicken stock. Bring to a gentle boil, then cover and simmer for 20 minutes until the chicken is tender.
- Reduce the sauce: Remove the lid and cook for a further 10–15 minutes until the sauce thickens. If it becomes too thick, add a splash of water to loosen it.
- Finish the curry: Taste and season with salt if needed. Add a squeeze of lime juice and stir. Garnish with coriander leaves and serve with basmati rice, naan bread and lime wedges.
