Mango & Coconut Chicken curry with fluffy rice

Are you a curry lover? If so, this ones for you! Sweet mango meets creamy coconut with succulent chicken thrown in the mix! Yummy!



2 large slightly unripe mango's

6 skinless, boneless chicken breasts

1/2 cucumber

3 tbsp sunflower or olive oil

2 onions

2 peeled potato’s

1 tbsp curry paste

4 tsp ceyanne pepper

2 tsp white pepper

2 tsp tumeric

6 tsp paprika

Salt & pepper to taste


1 tin coconut milk

Prep time - 15

Cook - 50mins

Serves - 8

Method -

1.) Heat the oil in a large pan over a low heat. Add the spices to the oil and stir, once the spices become beautifully fragrant add the onions & 1 tbsp curry paste

2.) Sauté the roughly chopped onions & spices stirring occasionally

3.) In a separate pan part boil your cubed potatoes for  8-10mins. Once part boiled drain the water

4.) To a food blender add one diced mango and one can of coconut milk. Blitz until smooth

5.) Pour the liquid into the pan of onions and add the cubed chicken breasts and potatoes. Cook over a low heat for 25minutes, stirring occasionally

6.) Add the thinly chopped cucumber & diced mango to the curry

7.) Cook for a further 15minutes

8.) Stir in the cream and add salt & pepper to taste

Serve this delicious curry with fluffy rice.