I am ashamed to say I have been meaning to publish this recipe since about 2015 which is rather embarrassing. I mean, everyone has a to do list but to write something up 3 years late is tardy even by my standards. I have no excuse really other than it just sat there in my drafts, looking at me. Mocking me at times.
It’s a delicious and easy recipe. Can I suggest you use a tin of mangoes if you’re in any way short of time? You can buy mango ready peeled and sliced too if you have a supermarket that’s big enough to have that kind of thing. But if you use the canned stuff just make sure you rinse it first as it does sit in a sugar syrup for some time.
Two years ago: Finger licking spiced ribs and Baked Bramley apple cheesecakes and Easter biscuit baking kit and My never fail Victoria sponge and Double Decker brownies and Easy pea and ham soup and Coconut and lemon tart.
Three years ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle
Chicken and mango curry
- 4 tbsp vegetable oil
- 1 tsp salt
- 3 small onions, peeled and chopped
- 1 tsp freshly ground black pepper
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- Seeds of 4 cardamom pods, ground
- 500g chicken breast or thigh, without skin, cubed
- 2 tbsp tomato puree
- 2 x 400g tins chopped tomatoes
- 20g fresh ginger, peeled and finely sliced/grated
- 6 garlic cloves, peeled and crushed
- 1 x 400g tin sliced mangoes, rinsed
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