Mango Chicken.

Where this one originated I really do not know, but as it uses curry powder it is almost certainly not a traditional Indian dish. Ultimately it must be based on one, however, as the combination of chicken meat, mango, ginger and coconut milk are diagnostic of south Asian cuisine. Very delicious and very easy.


¼ cup olive oil.

1 onion peeled and chopped.

1 red capsicum, seeded and chopped.

3 cloves garlic, chopped.

25mm cube ginger, chopped.

1 teaspoon ground cumin.

2 teaspoons curry powder.

Salt to taste.

1 cup mango pulp.

¼ cup water.

2 tablespoons olive oil.

600g diced lean chicken meat.

½ cup sultanas.

1 165ml can coconut milk.

Coriander greens for garnish*.


Heat the oil in a deep pan and sauté the onion and capsicum until soft. Add the garlic, ginger, cumin, curry powder, and salt, stir through and cook for 1-2 minutes. Add the mango and water, bring to the boil and simmer for five minutes. Purée the mixture with a kitchen wand and set aside. This part can be done the night before and kept in the fridge, or even frozen.

Heat the oil in a deep pan and fry the meat until browned. Add the Mango mixture, sultanas and coconut milk, bring to the boil, reduce heat and simmer gently for 15 minutes. Serve with fluffy rice, garnished with chopped coriander greens.

Serves: 2.

*. If Coriander is not available, try chopped celery leaves.

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