Mango Chicken Curry
While this curry may be on the sweet side, it can still pack a punch if you want it to. We’ve done a couple of different variants, one that requires a lot of prep of a base curry sauce (Dan Toombs – The Curry Guy).
We’ll eat curry at least once a week and we make them all from scratch. It’s become a bit of a joke as every curry seems to taste different and I’m sure we use the same base ingredients all the time. It kind of makes it hard to write a recipe but here goes.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 onion finely chopped
- 2 tbsp groundnut oil
- 4 garlic cloves, finely chopped
- 1-inch ginger, grated
- 1/2 tsp turmeric
- 3/4 tsp cumin powder
- 3/4 tsp coriander powder
- 1.5 tsp garam masala
- 3 tbsp coriander stalks, chopped
- 200ml chicken stock
- 2 fresh green birdseye chillis, thinly sliced, remove the seeds if you’re not into spicy food
- 2 tbsp coconut flour
- 700g chicken, we prefer thighs cut into cubes or even left whole on the bone
- 1 small mango, cut into small chunks
- 1 tsp dried methi leaves
- 1 tsp Maldon salt
- 3 tbsp coriander leaves
Method
- Setup your Egg for a direct cook with the stainless steel grid and the Egg set to 180-200°C.
- In a large pan or Dutch oven, fry off your onions in the groundnut oil until the onions soften and start to brown.
- When the onions have started to brown, add the garlic and ginger and fry for about 30-60 seconds.
- Now add all of your dry spices, coriander stalks and chillis and fry for another minute, don’t burn this.
- Add in your cubed chicken, stir through the spices and cook for about 2 minutes.
- Add the coconut flour and cook for a minute.
- Add the chicken stock and cook for 15-20 minutes.
- Add the cubed mango and allow to cook for 2-3 minutes.
- Finally add the methi leaves and salt, stir through and cook for 2-3 minutes.
- Serve with the fresh coriander sprinkled over your curry.
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