Mango Chicken Curry

This mango chicken curry recipe is a sweet and tasty mild curry perfect for families

Course: Family Dinner Ideas

Cuisine: New Zealalnd

Keyword: mango curry, mango curry recipe, chicken mango curry, mango chicken curry. toddler curry

Servings: serves

Calories: 325kcal

Author: My Kids Lick The Bowl

4.39 from 68 votes

100 grams dried red lentils ½ Cup
250 grams carrot 2 Medium
500 millilitres chicken stock 2 Cups
2 cup mango (Cubed flesh) frozen is fine
2 Tablespoon oil
1 large onion finely diced
2 cloves garlic finely chopped/minced
2 centimeters ginger peeled and finely chopped/minced
1 teaspoon cumin
½ teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cardamom
500 grams skinless chicken cubed into bite sized pieces Breast, tenderloin, thigh
½ cup coconut milk

Rinse the red lentils and place in a pot
Roughly chop the carrots and add to the lentils along with the stock. Cover with a lid and simmer for 20 minutes.
Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid). Transfer to a blender or food processor and blitz into a smooth orange sauce. You can also use a stick immersion blender for this.
Heat oil in pan. Sauté onion until lightly coloured
Add garlic and ginger, sauté for a further 1-2 mins
Add all the dry spices and cook off for 1-2 mins (cumin, turmeric, cardamon, cinnamon)
Add the lentil carrot and mango sauce to the pan
Add the diced chicken, gently simmer for 30 mins. Stir every 10mins or so.
Add the remaining cup of cubed mango and the coconut milk (optional) simmer for a further 5 mins, to heat through
Season to taste with salt and pepper
Serve

For me the key to this recipe being a successful family meal is making it interactive, I love to serve sides on the table to the family can build a fun colourful plate of food
Poppadoms or flat breads such as naan or roti
Coconut Bananas: Sliced bananas sprinkled with desiccated coconut
Cashew nuts to sprinkle on top
Cucumber slices for freshness
Greek yogurt: If the curry os a little hot a dollop of full-fat yogurt will cool it down for toddlers and young children
Fresh Cilantro/Coriander leaves for garnish
Mango chutney, Tamarind chutney or Chilli oil to add another layer of flavor
Red lentils: Look for dried red lentils
Mango: I have used frozen mango this curry is fantastic with fresh ripe mangos when they are in season.
Chicken: I use chicken breasts or chicken thighs. This recipe works well with firm white fish, for a vegetarian alternative steamed paneer is great or for a vegan take you can use cubes of firm tofu. If I'm using tofu I like to fry the tofu before adding it to a curry.
Store any leftover chicken mango curry in an airtight container in the refrigerator for up to 3 days. Or freeze leftovers for up to 3 months.