Mango Curry Recipe
Check out this deliciously healthy mango curry recipe from Pap Beach’s Chef, Ash! The tamariki absolutely demolish this every time its served so we thought it’s only fitting to share the secrets with you!
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion – chopped
- 4 cloves garlic – smashed with the side of your knife
- 4 tablespoons ginger – chopped
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 ripe mangos – peeled, chopped, and divided (or 3 cups frozen and thawed mango)
- 14 ounce can coconut milk
- 1 lb boneless chicken thighs – chopped (can sub chicken breasts)
- Minced cilantro – to serve
Chef’s note: To make sure our kiddo’s are getting their five plus a day, I also add extra veggies to the curry. Usually just whatever is left over in the fridge or pantry, some favourites are peas, cauliflower, broccoli or chick peas.
Method
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and sauté for 3 minutes, or until the onion is translucent.
- Transfer the onions to your blender and add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
- Return the sauce to the frying pan then add the chicken with ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times (lower the heat if the sauce begins to stick to the bottom of the pan).
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.