Mango Chicken Curry with Cashew nuts

mangocurry This creamy mango chicken curry is a sweet tasting mild curry which the whole of your family and friends can enjoy.




Mango Chicken Curry with Cashew nuts
This is a mild sweet curry. If you like spicy hot curries, you can mix through dried chilli seeds into the curry before serving
Paleo Princess:
Cuisine: Modern Thai
  • 4 tablespoons olive oil
  • 1 brown onion, chopped
  • 1 cup coconut milk
  • An additional ¼ cup coconut milk
  • ½ teaspoon ground ginger
  • ½ teaspoon finely ground himalayan salt
  • ½ teaspoon onion powder (powder not salt)
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons curry powder (see notes)
  • ½ teaspoon ground cumin
  • The cheeks & flesh of 2 large mangoes, diced (approx 250-300g).
  • 4 cloves of garlic, peeled and roughly chopped (approx. 20g)
  • 20g knob of ginger, peeled and roughly chopped
  • 500g chicken breast, thinly sliced*
  • 1 large carrot, peeled and finely sliced
  • ½ cup finely sliced spring onions
  • 1 cup sliced red capsicum
  • ½ cup whole cashews
  1. In a bowl mix together one cup of coconut milk, salt, ground ginger, fish sauce, onion powder, mango and vinegar then set aside.
  2. Heat 2 tablespoons of olive oil in a large frypan.
  3. Add onion, garlic and ginger and stir until onion is translucent
  4. Add curry powder & cumin stir through then add coconut milk mixture and stir until it starts to boil then reduce heat to allow to simmer for 5 minutes.
  5. Remove sauce from heat and place into a food processor and mix until smooth (you could also transfer to a large bowl and use a stick mixer).
  6. Set aside the sauce.
  7. Clean the frypan and return to stove.
  8. Heat remaining two tablespoons of olive oil in frypan.
  9. Once oil is heated, add sliced chicken stir fry the chicken until nearly done then add the carrots and sauce and stir through.
  10. Allow the sauce to boil then reduce heat to a simmer and allow to simmer until chicken is cooked.
  11. When chicken is cooked, turn off the heat add the additional ¼ cup of coconut milk and stir through capsicum and spring onions.
  12. Sprinkle the cashews over the curry before serving (this way they add a little crunch to the dish).
  13. Serve with steamed vegetables (or rice).
*Mangoes are in season throughout summer and if in Queensland, you can buy them by the tray for bargain basement prices throughout February and March at your local fresh fruit markets. Tip – You can buy your mangoes when they are cheap, peel them, remove the seed and pack the mango flesh and cheeks into an airtight container (or freezerproof bags) and place into your freezer. Provided they are packed tightly and there is not much air in the container (or bag), you can successfully defrost them and, to the envy of all of your friends, use them throughout winter.
*To thinly slice chicken breasts I always slice the chicken breasts when they are partially frozen – too easy!
*Curry powder – in Australia, you can use Keens curry powder.