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Mango Chicken Curry

Mango Chicken Curry


  • 1 Tbsp oil
  • 3 Chicken Breasts
  • 1 Onion, sliced
  • 3 tsp Crushed Garlic
  • 2 tsp Crushed Ginger
  • 1 Tbsp Curry Powder
  • 4 tsp Cornflour
  • 3 cups Hot Water
  • 3 Chicken Oxo Cubes
  • 2 Tbsp brown sugar
  • 2/3 cup sultanas (optional)
  • 2 x 400g can mango slices


  1. Heat oil in large frying pan and cook chicken for around 10 minutes until well browned.
  2. Remove and set aside.
  3. Add onion and cook for 3 minutes.
  4. Add the Crushed Garlic, Ginger and Curry Powder, cook for approx 1 minute
  5. Return chicken to pan.
  6. Mix the hot water with the oxo cubes and stir til dissolved, add in brown sugar.
  7. Combine cornflour with 2 tablespoons of the chicken stock made above, and slowly add the rest of the liquid.
  8. Pour over the chicken.
  9. Bring to the boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
  10. Drain the mango and add the liquid to the chicken
  11. Puree the mango and then add to chicken
  12. Add sultanas and cook for a further 5 minutes, until sauce has thickened and chicken is cooked through.

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