I had a leftover mango sitting around in the kitchen and after really enjoying a mango chilli chicken recipe we tried day, I decided to make another savoury mango dish: a Kerala style chicken and mango curry. And it turned out amazing! I’m a big fan of south Indian curries and this one has quite possibly become my new favourite. Fruit may not be the first thing you think of when making a curry and if it sounds weird to you, I promise you’ll change your mind once you give it a try. 😛
On top of being delicious and naturally gluten free, kerala curries like this one are generally pretty quick and easy too which is always a bonus.
1. This recipe yields 2 relatively small portions so feel free to multiply it as needed!
2. You should be able to find curry leaves in the herbs & spices section of most large supermarkets. But these tend to be expensive and for such a small amount. If possible, I recommend having a look in the world section of your supermarket first and if you have any local Indian/Asian shops nearby, definitely check those out first. 🙂
- 1 large chicken breast
- 1 large mango
- A large onion
- Curry leaves (a handful / 4 to 5 stalks)
- 4 small dry red chillies
- ½ Tbsp mustard seeds
- ½ Tbsp fenugreek seeds (or powder)
- 120ml (1/2 cup) coconut milk
- 120ml (1/2 cup) water
- Olive oil (or cooking oil of your choice)
- ½ tsp turmeric
- ¼ tsp chilli powder
- ¼ tsp coriander powder
- Black pepper
- Fresh coriander
- Dice the chicken, finely slice the onion and cut the mango into small cubes.
- Combine the mango cubes and marinade ingredients (turmeric, chilli powder, coriander powder, salt and black pepper) in a bowl and set aside.
- Pan fry the chicken in a bit of oil on medium/low heat.
- Once the chicken is semi cooked, push it to one side of the pan, turn the temperature down to low, add a bit more oil on the other side and fry the onion, red chillies, curry leaves, mustard and fenugreek seeds for 2 minutes. (If using fenugreek powder instead of seeds, wait and add it in step 5).
- Mix with the chicken and add half a cup of water. Then turn the temperature up to medium/low and let it simmer until the chicken is fully cooked/the water has reduced.
- Turn the temperature down to low and add the coconut milk and marinated mango. Cook for 5 minutes or so, making sure to keep the temperature below boiling point.
- Serve with fresh coriander to garnish.