Naar inhoud

Mango Chicken Curry


  • 4 chicken fillets
  • 2 garlic cloves
  • 1 bunch of spring onions
  • 1 red pepper
  • 3-4 cm ginger
  • 1 red pepper
  • 1 mango
  • 2 large tomatoes
  • 1-2 tbsp of oil
  • salt
  • pepper
  • 1-2 tbsp curry powder
  • 300-400 ml coconut milk
  • 200 ml vegetable broth


Recommended CADAC cooking surface : Skottel, Paella pan or Chef pan

Wash all vegetables well. Remove any tendons and bones from the chicken. Cut the chicken into pieces. Cut the tomatoes, mango and bell pepper and dice the spring onions and red pepper in rings. Finely chop the ginger. Heat the oil in the wok over medium heat. Bake the curry powder briefly (note: do not let it burn!) And then cook the chicken on both sides. Fry the vegetables with red pepper, ginger and garlic. Season with salt and pepper and quench with coconut milk and stock. Then let it cook until it has thickened. Finally add lime juice, curry powder and fresh coriander to top it off.

Tip: Serve with rice or Naan bread.

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