*Food paradise, not actual paradise. Not spicy enough for you? Well, you can blast yourself even further East with this Thai-inspired braised coconut curry chicken thigh recipe. Add chilli at will.
Chicken curry with mango
Gleaming yellow like the tropical sun itself, this chicken curry with mango dish is a real treat. Ideal for those who don’t do spicy, this recipe contains only half a teaspoon of chilli powder which can be dialled up or down to taste. All the signature curry ingredients; sautéed onions, plenty of garlic, a generous spoon of fresh grated ginger, coriander, cumin and curry powders, are present. Blended together with soothing coconut milk and sweet, pulpy mango together they make a paradisical dish everyone will enjoy.
Serving suggestions
As a family of four, we have our takeaway curry order format down. It goes like this:
a main dish each a vegetable side bread rice poppadoms and the extra thing that we were on the fence about and decided against and then decided to get
What does yours look like? The home-cooked curry order is not that different. I pare it back to two main dishes, one meat and one vegetarian, as recipe quantities are bigger than the individual portions from restaurants. But the rest is the same! With this juicy mango and chicken recipe at the heart of the meal, the at-home menu might look like this:
Chicken curry with mango Paneer tikka masala – soft cheese cubes in silky masala sauce Aloo gobi cauliflower and potato curry – a lightly spiced, dry curry Homemade naan bread – so fresh and milky you’ll never buy naan again! Coconut rice or plain basmati
Storage and leftovers
Curries are the perfect freezer-stocking recipes. One-pot cooking makes them low-prep and easy to batch cook, and they improve with a bit of chill-time. This chicken and mango curry will keep in an airtight container in the freezer for up to 3 months. When that unexpected cold snap is upon us in about a month’s time, put the curry in the fridge overnight to defrost and then reheat gently on the hob. NB This curry will only freeze well if you used full fat coconut milk in the recipe. Reduced fat tends to thaw to a grainy texture which is still edible but unpalatable. On-the-day leftovers can be refrigerated, covered, for 3-4 days.
More curry recipes to try
Chinese Chicken Curry Chickpea and Butternut Squash Curry Chicken Katsu Curry (Air Fryer Recipe) Indian Kofta Curry (Meatball Curry)
