Creamy Chicken and Mango Curry

Name: Creamy Chicken and Mango Curry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 kg Boneless Skinless Chicken Thighs; 1 tsp Turmeric; 4 tbsp Lime Pickle, to serve; 1 tbsp Sunflower Oil; 1 Onions, sliced; 4 tbsp Korma Paste, good-quality; 1.5 tsp Ground Cumin; 2 tsp Black Onion Seed, kalonji or nigella; 200ml Chicken Stock; 1 Large Ripe Mangoe, peeled and sliced; 4 tbsp Mango Chutney, to serve; 225g Uncooked Basmati Rice, to serve; 1 tbsp Ginger Paste; 400g Light Coconut Milk; 15g Fresh Coriander, to serve; 2 Naan, to serve

Poultry

Dairy Free

10m prep time

70m total time

Easy level

16 ingredients

Creamy Chicken and Mango Curry recipe by Cherrypick

Use korma paste, turmeric and black onion seeds as the base for this mild Indian spice pot, made creamy with coconut milk. A really easy family dinner and a great introduction to the world of curry for littler ones.

Method

Based on 4 servings, adjust as needed.

Step 1

Toss the chicken thighs with the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add half of the chopped onion and cook for 5 mins until softened.

Step 2

Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger paste and the remaining onion. Whizz to a paste, then tip into the pan and gently cook until softened.

Step 3

Stir in cumin and nigella seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.

Step 4

Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy. Cook your rice now according to the packet instructions.

Step 5

Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle if you like.

Ingredients
Based on 4 servings

1 kg Boneless Skinless Chicken Thighs 1 x Sainsbury's 1kg British Chicken Thigh Fillets
1 tsp Turmeric 1 x Sainsbury's Turmeric 48g
4 tbsp Lime Pickle, to serve 1 x Patak's Indian 283g Lime Pickle
1 tbsp Sunflower Oil 1 x JS Sunflower Oil 1L
1 Onions, sliced 1 x Sainsbury's Onions Loose
4 tbsp Korma Paste, good-quality 1 x Patak's Indian 2 x 70g Korma Curry Paste Pots
1.5 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
2 tsp Black Onion Seed, kalonji or nigella 1 x Sainsbury's Nigella Seeds 48g
200ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
1 Large Ripe Mangoe, peeled and sliced 1 x Sainsbury's Mango Single
4 tbsp Mango Chutney, to serve 1 x Sainsbury's Mango Chutney 240g
225g Uncooked Basmati Rice, to serve 1 x Sainsbury's Basmati Rice 500g
1 tbsp Ginger Paste 1 x KTC Minced Ginger Paste 210g
400g Light Coconut Milk 1 x Sainsbury's Coconut Milk Light 400g
15g Fresh Coriander, to serve 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
2 Naan, to serve 1 x Sainsbury's Garlic & Coriander Naan x2 260g