Chicken, coconut and mango curry


Curries and kids. They can be a tricky combination. I make and serve curries quite a bit. Given the choice (which I don’t give them!), my kids would rather eat Mac and Cheese or Tomato and Pancetta Risotto. But that won’t stop me serving curries! I want to introduce them to a wide variety of flavours, colours and textures.


If I don’t then the (what I see as temporary and completely normal) fussiness will not ebb away. I’ve seen myself how fickle and short lived their tastes are; both likes and dislikes. Currently he ‘hates’ mushrooms; they used to be his favourite thing. And now he loves sweet potatoes (used to refuse them). They change like the wind. 

This curry was wolfed down by her – and merely picked over by him, but he was quite ill, so that may have been why. Still, I stand by this as a great curry recipe. It’s similar to a Korma, but less cloyingly creamy. It’s sweet but not overly so. Adam enjoyed it – and that’s real approval as he loathes sweet or creamy food. Serve with lots of fresh coriander, a big squeeze of lime and some fresh chillies on top for grown ups to add freshness and zing. 

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes 
Total time: 25 minutes

Ingredients: 

700g chicken breast (or thigh), diced into chunks
2 tablespoons of curry powder
1 onion, diced
1 tablespoon coconut oil (or vegetable oil)
3 cloves garlic, crushed
1 thumbs’ worth of ginger, peeled and chopped finely
5 tablespoons of desiccated coconut
1 tablespoon tomato puree
2 tablespoons mango chutney
1 40g tin of coconut milk
1 mango, peeled and cut into chunks
Juice of lime, squeezed in to taste
Large pinch of salt
To serve:
Steamed rice
Fresh coriander
Instructions:
  1. Heat a little coconut or vegetable oil and cook the onion, ginger and garlic, softening for a few minutes.
  2. Add the chicken and seal, adding the curry powder too – cook for a few minutes more.
  3. Tip in the desiccated coconut and coconut milk, plus the mango chutney and tomato paste. Bring to boil and simmer for about 10-15 minutes, until the curry has thickened and the chicken is cooked. 
  4. Finally, add the fresh mango and squeeze in the lime juice. Season generously and serve with steamed brown rice and fresh coriander.

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1 Comment

  1. August 4, 2015 / 1:27 pm

    nice post

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