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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 Korma Chicken 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

  • 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.