A chicken curry recipe my children absolutely love!
This mango chicken curry recipe is more about exposing my kids to different flavours and texture than anything else. My husband and I love a good curry so I am working on my little one’s palates so that they will too.
This is a very mild curry which is quite sweet so a great first curry for kids. Adults may find it a bit bland, ie it is not overly spicy, but it is still a delicious family meal. There is no real reason that I can see that kids shouldn’t be exposed to spices etc right from the start. Babies and children grow up all around the world with spicy foods and are absolutely fine.
I have actually updated this recipe as I have found it is also the perfect vehicle for getting in some sneaky vegetables for my picky three-year-old. I am big on kids seeing their veggies so I do a mix at our house, some loud and proud veggies as well as the odd sneaky veggie maneuvers too.
I miss Australia mainly for one reason and one reason alone- MANGOS! In New Zealand, they are typically expensive and not very flavorsome, but the frozen mango that you can buy for smoothies is perfect for this recipe.
Fun Side Dishes For Mango Chicken Curry
The side dishes for this dish are also part of the appeal for my kids. I always serve curries with greek yoghurt. This means if my kiddos find it a bit spicy they can add the yoghurt to cool everything down (spice and temperature)
I usually also make coconut banana poppers. This is literally slices of banana that I skewer with a toothpick and dip in desiccated coconut. If I am time poor I just pop bananas and a bowl of coconut on the table, and the kids make their own
To boost the veggie content I usually serve cucumber sticks as well.
Mango Chicken Curry
Yield 6-8 people
- 100g uncooked red lentils (1/2 Cup)
- 250g carrot (2 Medium)
- 750mL chicken stock (3 Cups)
- 2 Cup cubed mango (frozen is fine)
- 1 Cup Coconut milk
- 2 Tbsp oil
- 1 large onion finely diced
- 2 cloves garlic finely chopped/minced
- 2 cm cube root ginger peeled and finely chopped/minced
- 1 tsp cumin
- ½ tsp turmeric
- Cinnamon stick or 1/2 tsp ground cinnamon
- 4 green cardamom pods
- 400g skinless chicken cubed into bite sized pieces (Breast, tenderloin, thigh)
- Rinse the red lentils place in a pot
- Roughly chop the carrots and add to the pot
- Add stock, cover and simmer for 20 mins
- Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid)
- Add Coconut milk and blitz into a smooth orange sauce
- Heat oil in pan
- Sauté onion until lightly coloured
- Add garlic and ginger, sauté for a further 1-2 mins
- Add all dry spices and cook off for 1-2 mins
- Add the lentil carrot coconut milk and mango sauce to the pan
- Add the diced chicken, cover and gently simmer for 30 mins. Stir every 10mins or so.
- Add the remaining 1 Cup oof cubed mango and simmer for a further 5 mins, to heat through
- Serve (Try to fish out the cardamon pods and cinnamon stick, they are not that nice to crunch down on)
Serve with rice, cucumber sticks, coconut bananas and greek yoghurt