CREAMY CURRY CHICKEN RECIPES

Name: Creamy chicken & mango curry
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: Indian
Ingredients: 12 boneless, skinless chicken thighs; 2 tsp turmeric; 2 tbsp sunflower oil; 2 onions , 1 chopped, 1 quartered; 2 large ripe mangoes; 6 tbsp good-quality korma paste; 100g ginger , roughly chopped; 2 tsp ground cumin; 1 tbsp black onion seed (kalonji or nigella); 400g can light coconut milk; 600ml chicken stock; few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

CREAMY CHICKEN & MANGO CURRY RECIPE | BBC GOOD FOOD

Creamy chicken & mango curry recipe | BBC Good Food image

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 12

Ingredients

12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions , 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100g ginger , roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella)
400g can light coconut milk
600ml chicken stock
few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Steps:

Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Nutrition Facts : Calories 384 calories, FatContent 17 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 3 grams fiber, ProteinContent 41 grams protein, SodiumContent 1.2 milligram of sodium

CHICKEN CURRY RECIPES | BBC GOOD FOOD

Chicken curry recipes | BBC Good Food image

Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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