Feel good food all the time: mango curry with chicken

Some days I just want a bowl of steaming curry over rice. For me, curry – whether from India, Thailand or Japan – meets all the criteria of a sensible dish. However, since variety is never a bad idea, today there is a fruity version: mango curry with chicken! It’s now a classic in many Asian restaurants, but you can easily recreate it at home. I wouldn’t say that mango curry is a truly authentic curry from any particular country, but that’s not the point today. This recipe is all about one thing: feeling good.

We use red curry paste for our mango chicken curry. This is practically the standard curry paste par excellence, as it covers a wide range of curries and other typical dishes due to the many spices. Have you ever wondered what the difference is between different curry pastes? Our cooking school will show you.

Once you have a good curry paste to begin with, you can create many more curries. Fortunately we have a wide variety of curry recipes to explore. And so that the taste experience is simply unforgettable, Felix will give you his four tips that will make your curry taste even better. Well equipped in terms of content, we continue with the following delicacies:

Red curry with salmon fillet in a black pot on a black background


A dish of mango curry with chicken over rice


Feel good food all the time: mango curry with chicken


Fruity, creamy and simply aromatic: mango curry with chicken.

the preparation

  1. Wash the rice and cook according to package directions. Peel the onions and garlic and chop finely. Peel and chop the ginger. Clean the chili pepper if necessary and cut into thin rings. Drain the chicken and cut into bite-sized pieces.

  2. Heat the oil in a skillet over medium-high. Saute the onion, garlic, ginger and chilli until the onion is soft. Add the chicken pieces and cook until the meat begins to color but is still raw on the inside.

  3. Fry the curry paste for 2 minutes until fragrant. Deglaze with coconut milk and chicken stock. Stir and bring to a boil to dissolve the paste. Add the mango puree, fish sauce and kaffir leaves. Reduce the heat to medium and simmer for about 15 minutes. Stir occasionally. The sauce should now thicken. Taste if necessary.

  4. Serve the mango curry over rice and garnish with fresh chopped coriander. Finished!

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