Mango Chicken Curry

Ingredients

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• ½ Cup dried red lentils
• 2 Medium carrot
• 2 Cups chicken stock
• 2 cup mango (Cubed flesh) frozen is fine
• 1 large onion finely diced
• 500 grams skinless chicken cubed into bite sized pieces Breast, tenderloin, thigh
• ½ cup coconut milk

On Hand

• 2 Tablespoon avocado oil
• 2 cloves garlic finely chopped/minced
• 2 centimeters ginger peeled and finely chopped/minced
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon cardamom

Instructions

• Rinse the red lentils and place in a pot
• Roughly chop the carrots and add to the lentils along with the stock. Cover with a lid and simmer for 20 minutes.
• Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid). Transfer to a blender or food processor and blitz into a smooth orange sauce. You can also use a stick immersion blender for this.
• Heat oil in pan. Sauté onion until lightly coloured
• Add garlic and ginger, sauté for a further 1-2 mins
• Add all the dry spices and cook off for 1-2 mins (cumin, turmeric, cardamon, cinnamon)
• Add the lentil carrot and mango sauce to the pan
• Add the diced chicken, gently simmer for 30 mins. Stir every 10mins or so.
• Add the remaining cup of cubed mango and the coconut milk (optional) simmer for a further 5 mins, to heat through
• Season to taste with salt and pepper
• Serve

Notes

• For me the key to this recipe being a successful family meal is making it interactive, I love to serve sides on the table to the family can build a fun colourful plate of food
• Poppadoms or flat breads such as naan or roti
• Coconut Bananas: Sliced bananas sprinkled with desiccated coconut
• Cashew nuts to sprinkle on top
• Cucumber slices for freshness
• Greek yogurt: If the curry os a little hot a dollop of full-fat yogurt will cool it down for toddlers and young children
• Fresh Cilantro/Coriander leaves for garnish
• Mango chutney, Tamarind chutney or Chilli oil to add another layer of flavor
• Red lentils: Look for dried red lentils
• Mango: I have used frozen mango this curry is fantastic with fresh ripe mangos when they are in season.
• Chicken: I use chicken breasts or chicken thighs. This recipe works well with firm white fish, for a vegetarian alternative steamed paneer is great or for a vegan take you can use cubes of firm tofu. If I'm using tofu I like to fry the tofu before adding it to a curry.
• Store any leftover chicken mango curry in an airtight container in the refrigerator for up to 3 days. Or freeze leftovers for up to 3 months.