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–+ servings
Table spread with Mango Korma Chicken Curry, basmati rice, lemon wedges, lime pickle and glasses of beer
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Mango Chicken Korma Curry

Fragrant and mild Indian chicken korma curry blended with fresh mango and coconut milk
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4

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.