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My review
Spicy Indian Chicken and Mango Curry
KIKI810
"I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!"
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Ingredients
35 m servings 398 calsOriginal recipe yields 4 servings
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Directions
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- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Nutrition Facts
Per Serving: 398 calories; 20.4 g fat; 31.1 g carbohydrates; 26.5 g protein; 58 mg cholesterol; 179 mg sodium. Full nutrition
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Reviews
Read all reviews 151208 Ratings
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Most helpful positive review
9/14/2007
It was the best curry ever! Somewhere between korma and tikka masala. Creamy but spicy. But I do have one advice for anyone who is interested, DO NOT BE AFRAID TO ADD MORE SPICES!! I have made m...
Most helpful critical review
11/11/2011
Well I wish I wasnt the one to write this type of review, HOWEVER, as you'll see I gave this 1 star, I wish i could give NO STARS. Note to self: Dont try a new recipe when you are entertaining, ...
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9/14/2007
It was the best curry ever! Somewhere between korma and tikka masala. Creamy but spicy. But I do have one advice for anyone who is interested, DO NOT BE AFRAID TO ADD MORE SPICES!! I have made m...
2/20/2008
While I didn't follow this faithfully, the results were unbelievable. I had no fresh mango, so I went to the freezer and used a tropical fruit mix I use for smoothies, which had papaya, mango, ...
2/8/2008
I made a few changes. My family really loved this and ate the whole double batch in one setting. I had to use frozen mangoes and light coconut milk (what I had in pantry). I sauteed half an o...
6/27/2006
I think this is a fantastic, and very fast, easy recipe with restaurant quality results. I used a Thai red curry paste instead of Indian. I was able to cook it while chatting and it did not take...
10/29/2006
I had to alter the recipe a bit myself, but the outcome was very very delicious! I didn't have any cury paste in my pantry, so I used spicy cury powder instead. I started off with frying onions,...
7/12/2007
This was good but it needed something else. I added some ginger, cinamon, red pepper, and I sprinkled some sugar. That kicked it up!
6/9/2006
Due to the coconut milk and mango, this tasted more Thai than Indian. It was a little bland as is, so I added some Fish sauce until I liked the taste.
3/18/2008
This recipe is fantastic. I made it with tofu instead of chicken so it doubles as a tasty vegetarian recipe as well. I'm a big coconut fan so I added some coconut flakes cooked with the tofu and...