Exotic Chicken and Mango Curry


  • 1 ½ tbsp olive oil or 30g ghee
  • 1 onion, chopped
  • 40g Curry Powder or Curry paste
  • 1 large mango, flesh sliced
  • 1 tsp chicken stock powder
  • 2 ripe tomatoes, chopped
  • 1 cup (250ml) thickened cream
  • 6 chicken thighs (bone in), skin removed
  • 1/2 cup coriander leaves, chopped
  • 1 tbs slivered almonds, toasted
  • couscous or basmati rice to serve



  • Preheat the oven to 200ºC
  • Heat oil or ghee in a pan. Add onion and cook over medium-high heat for 4-5 minutes, stirring, until browned.
  • Add curry, mango, stock powder, tomato and cream. Season, then bring to the boil.
  • Place chicken in a greased baking dish. Pour the mango mixture over the chicken, cover and bake for 30 minutes.
  • Uncover and cook for a further 20 minutes or until the chicken is cooked through.
  • Garnish with coriander and slivered almonds and serve with couscous or rice.