Mango Chicken Curry

Sep 25, 2018 | Nutrition|Recipes


Nutritious & Delicious Recipe by Alyse Co-Cliff

Mango Chicken Curry


Alyse CoCliff – Nutritionist
Founder & Qualified Nutritionist (BHSc Nutritional Medicine)

Serves: 4
Prep Time: 15 Min
Cook Time: 30 Min


1 large brown onion, finely diced
1 red capsicum, finely chopped
2 garlic cloves, crushed
2 tbsp. ginger, crushed
2 tbsp. yellow curry powder
½ tsp. ground cumin
2 tbsp. apple cider vinegar
400g full fat coconut milk
2 fresh/3 cups frozen mangoes, peeled, seed removed, diced
2 free-range/organic chicken breasts, diced
Coriander for serving


In a medium frying pan, add the onion and capsicum; sauté for 5 minutes, or until soft.

Add the garlic, ginger, curry powder, cumin and a splash of water to the pan, stirring frequently until fragrant.

Add the apple cider vinegar, coconut milk and mango to the pan. Reduce the heat and simmer for approximately 15 minutes, stirring occasionally.

Remove pan from heat. Scoop the sauce into a food processor; purée the sauce until smooth, set aside.

Add the add chicken to the pan, cook for 1-2minutes over medium heat before adding mango sauce. Reduce heat to a low simmer for 8-10 minutes, or until chicken is cooked through.

Season with Celtic sea salt and pepper. Garnish with coriander and serve on a bed of Brown or Cauliflower Rice.


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