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Mango Korma Chicken Curry

Table spread with Mango Korma Chicken Curry, basmati rice, lemon wedges, lime pickle and glasses of beer
Print Recipe

Fragrant and mild Indian chicken korma curry blended with fresh mango and coconut milk

  • Author: Flaevor
  • Prep Time: 15 Minutes
  • Cook Time: 45
  • Total Time: 1 Hour
  • Yield: 4 1x
  • Category: Chicken
  • Method: Stove Top Cooking
  • Cuisine: Curry

Ingredients

Scale
  • 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
  • 300ml chicken stock
  • Squeeze of lime juice
  • Coriander leaves for garnish
  • Lime wedges

Serve with:

  • Basmati rice
  • Naan bread
  • Lime pickle

Instructions

  1. Korma curry paste: If making your own korma curry paste, follow the recipe instructions here. If using shop-bought paste continue with the steps.
  2. 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.
  3. 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.
  4. 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. 
  5. Mango sauce: Remove all the flesh from both mangos. Place in a food processor or blender with the coconut milk and blend until smooth.
  6. 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.
  7. 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.
  8. 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.

Keywords: mild chicken curry recipes, korma recipes, easy curry recipe

Find it online: https://flaevor.com/mango-korma-chicken-curry/