I love mangoes, and I’ve been cooking a lot of them lately. I basically made desserts, because that’s still the most obvious way to make it. Simply mix frozen mango with yogurt, and you get the best dessert.
But, it can also be slipped into a savory dish. It’s more unexpected, and it’s mostly delicious.
So I made a mango chicken curry. This is the dish you need to put the sun on the table! Just the color makes you want.
The mango flavor is very pleasant. It’s fruity, but not overdone.
I first marinated the meat with spices and lime. The chicken then cooks in coconut milk and mango purée. We get a very creamy sauce. Served with roasted almonds, coriander and rice, this curry is a very pleasant discovery that was unanimous at home.
Mango Chicken Curry:
750 g chicken cutlets
2 cloves garlic
1 piece of ginger
2 tsp garam masala
1 tsp turmeric
300g mangoes (thawed)
250g coconut milk
cashew nuts, coriander
Cut the chicken into pieces.
Add grated garlic and ginger, lemon juice, and spices.
Pepper and mix.
Cover and marinate ideally overnight.
Put a little oil in a pan and brown the chicken pieces.
When they are golden, add the mashed mango and the coconut milk.
Simmer over low heat for about 20 minutes.
Serve with fragrant rice, cashew nuts and coriander.
To finish: if you like it a little more spicy, add a little more garam masala or a little red pepper.
This dish reheats very well.
I had bought 2.5 kg of frozen mangoes. I find it much better that way. And it’s super practical to always have some in your freezer.