211 Ratings
  • 5 star values: 107
  • 4 star values: 65
  • 3 star values: 29
  • 2 star values: 4
  • 1 star values: 6

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.

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  • 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

398 calories; 20.4 g total fat; 58 mg cholesterol; 179 mg sodium. 31.1 g carbohydrates; 26.5 g protein; Full Nutrition


Reviews (153)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/14/2007
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 my own curry powder and I have marinaded chicken over night prior to cooking. Here is my curry powder recipe two servings ENJOY!!! 3tsp Cilantro/Coriander powder 4tsp Cumin 1/2tsp Very hot chilli powder 1/2tsp Chopped ginger 1/2tsp Chopped garlic 1tsp Garlic powder 2tsp Sugar 2tsp Mixed spice (Nutmeg Cinnamon Ginger Cloves Dill seeds Coriander) 1tsp Turmeric 2tsp Paprika powder Read More
(177)

Most helpful critical review

Rating: 1 stars
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 make it a few times to perfect the taste. Speaking of taste this had no taste to me. The coconut milk took from the mango flavor in the puree. I had to save this dish by adding Schezwan sauce to it to give it a Hot/Sweet blend. This was far from an Indian dish it lacked the flavor and feel. Read More
(9)
211 Ratings
  • 5 star values: 107
  • 4 star values: 65
  • 3 star values: 29
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
09/14/2007
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 my own curry powder and I have marinaded chicken over night prior to cooking. Here is my curry powder recipe two servings ENJOY!!! 3tsp Cilantro/Coriander powder 4tsp Cumin 1/2tsp Very hot chilli powder 1/2tsp Chopped ginger 1/2tsp Chopped garlic 1tsp Garlic powder 2tsp Sugar 2tsp Mixed spice (Nutmeg Cinnamon Ginger Cloves Dill seeds Coriander) 1tsp Turmeric 2tsp Paprika powder Read More
(177)
Rating: 5 stars
02/20/2008
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 and pineapple. I also used half a sweet onion in place of the shallots and added sliced red bell pepper and snow peas and let them simmer in the sauce with the chicken for about ten minutes. I did not add any seasonings but also was fairly heavy handed with the curry paste. The balance of sweet with spicy was really really delightful. This is going to be in the regular rotation at our house! Read More
(111)
Rating: 5 stars
02/08/2008
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 onion with 1 garlic clove before adding the chicken then sprinkled garam masala on the chicken while cooking. I added 1 T of curry powder. For garnish bowl I chopped green onions and mixed them with leftover marinated cucumbers drained and chopped (marinated in spicy vinegar). Read More
(84)
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Rating: 5 stars
06/28/2006
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 a lot of concentration.....The secret is in the fresh mangos. Let them ripen fully. Plan on buying them a week ahead of making this recipe and put them in a cool cabinet to ripen (don't leave them in plastic). This was even better after sitting for a day and being reheated. Read More
(58)
Rating: 5 stars
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 the added the chicken and curry powder (also put in red peppers). I then added the puree and stirred in more curry powder to taste. Also I added salt to taste. It was excellent I got many compliments on it. Read More
(42)
Rating: 4 stars
07/12/2007
This was good but it needed something else. I added some ginger cinamon red pepper and I sprinkled some sugar. That kicked it up! Read More
(33)
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Rating: 4 stars
06/09/2006
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. Read More
(21)
Rating: 5 stars
03/18/2008
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 curry paste and it was a very good addition. Read More
(20)
Rating: 5 stars
01/07/2011
Very very good! Something unique and delicious. I added coconut flakes like others suggested and extra spices (garlic onion powder turmeric cumin ginger and cinnamon). My husband asked that we make it again frequently. We agreed it was like something you would go to a restaurant for because of the uniqueness and the great flavor. Read More
(17)