Recipe Shed: Chicken and Mango Madras

chicken and mango madras curry
What do you do with some leftover chicken and a slightly under-ripe mango? Why ask Dan Toombs, TheCurry Guy, of course. He suggested this fantastic madras curry, and although I’ve modified his recipe a tad, the spirit and character is the same. This is superb both hot and cold.
Serves 2
Half leftover chicken (breast and leg), chopped into chunks
1 slightly firm mango, peeled, de-stone and chopped into 1 cm cubes
2 tbsp ghee or vegetable oil
Half an onion, finely chopped
3 garlic cloves, finely chopped
Thumb-sized piece of ginger, peeled and finely chopped
2 red chillies, deseeded and finely chopped
1 tbsp cumin powder
1 tbsp coriander powder
1 teaspoon turmeric
1 – 2 tablespoons red chilli powder
1 tsp paprika
Half can chopped tomatoes
Salt and freshly ground black pepper, to taste
1 tsp garam masala (optional)
100 ml double cream (optional)
1. Heat the ghee or oil in a large frying pan. Gently cook the onion, garlic, ginger and chillies until very soft, approx. 12-15 mins.
2. Add the spices and stir through. Cook for 1 min, then add the tomatoes. Stir through.
3. Add the chicken and mango and stir through. Add a little water and bring to a gentle simmer. Cook for 10 mins until everything is heated through.
4. Add the garam masala and cream, if using.
5. Serve with warm naan or tortilla wraps.


Filed under Poultry, Recipe Shed

2 Responses to Recipe Shed: Chicken and Mango Madras

  1. There are some great flavours in there. Looks like one tasty curry to me.

  2. Thanks for finally talking about > Chicken annd Mango Madras Curry < Loved it!