Coconut Mango Curry
Ingredients
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1kg Chicken thighs
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Salt & black pepper, to taste
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50g Unsalted butter
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Darta chopped Onion
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4 cloves Garlic, minced
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1 tsp Ginger paste
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1 tsp Curry powder
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1 tsp Cinnamon
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Pinch Red pepper flakes
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2 tbsp Tomato paste
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1kg Darta Mango chunks
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1 tbsp Honey
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300ml Coconut milk
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2 tbsp Chopped parsley
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150g Roasted cashew nuts
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Basmati rice, to serve
Instructions
A sweet, creamy curry that’s perfect for a midweek dinner: full of flavour, colour, and wholesome ingredients.
This Coconut Mango Curry combines tender chicken thighs with juicy Darta Mango Chunks and Darta Chopped Onion, creating a dish that’s as vibrant as it is delicious. Light, healthy, and full of tropical flavour … it’s comfort food with a fresh twist! Click here to learn how to make it!
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Season & Sear: Season the chicken thighs with salt and black pepper. In a large pan, melt butter over medium heat and sear the chicken until golden. Remove and set aside.
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Build the Base: In the same pan, add chopped onion, garlic, and ginger paste. Cook until fragrant.
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Spice It Up: Stir in curry powder, cinnamon, and red pepper flakes. Add tomato paste and cook for another minute.
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Add the Sweetness: Mix in Darta Mango Chunks and honey, then pour in the coconut milk. Stir well and blend.
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Simmer: Return the chicken, mango chunks and sauce to the pan and let simmer gently for 15–20 minutes, until the sauce thickens and the chicken is tender.
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Finish & Serve: Stir in chopped parsley, top with roasted cashew nuts, and serve over fluffy basmati rice.
💡 Tip: For a vegetarian option, swap chicken for chickpeas or tofu!