Mango Chicken Curry

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

Cast Iron Grid

BBQ Temperature

200°C

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

  1. Setup your Egg for a direct cook with the stainless steel grid and the Egg set to 180-200°C.
  2. In a large pan or Dutch oven, fry off your onions in the groundnut oil until the onions soften and start to brown. 
  3. When the onions have started to brown, add the garlic and ginger and fry for about 30-60 seconds. 
  4. Now add all of your dry spices, coriander stalks and chillis and fry for another minute, don’t burn this. 
  5. Add in your cubed chicken, stir through the spices and cook for about 2 minutes. 
  6. Add the coconut flour and cook for a minute. 
  7. Add the chicken stock and cook for 15-20 minutes. 
  8. Add the cubed mango and allow to cook for 2-3 minutes. 
  9. Finally add the methi leaves and salt, stir through and cook for 2-3 minutes. 
  10. Serve with the fresh coriander sprinkled over your curry.

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