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Basic Mango Chicken Curry



4 portion(s)


  • 1 onion, Halved
  • 4 cloves garlic
  • 20 grams oil
  • 3-6 tbsp curry powder to taste
  • 500 grams Chicken Thigh or Breast Fillet, Trimmed
  • 1 can Mango slices in syrup 425g, With the Syrup
  • 1 can 270ml coconut milk or cream
  • 1 package Frozen steam veg or Fresh par boiled
  • salt to taste
  • 6
    Preparation 6min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Describe the preparation steps of your recipe

  2. 1. Chop onion and garlic SP 7, 5sec.

    2. Add oil.  Saute 2 mins, SP 1, 100C

    3. Add Curry powder 2 min, SP 1, 100C

    4. Add Chicken Counter-clockwise operationGentle stir setting 30sec, or until coated.

    5. Add Mango, Coconut Milk and Frozen or fresh Veg Counter-clockwise operationGentle stir setting 15min, 100C

    6. Check on consistency.  If needed give a couple of minutes more with the MC off.


    Serve with Rice, pappadums and natural yoghurt.


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For the curry  I made  i used 2 tbsp of the curry powder.  This was quite Mild for myself and husband,  Next time I will Use 4 tbsp. Remeber it does depend on the type of Curry powder you use. Keens Brand is Best and you don;t need as much. stick with the 2 Tbls

Just check and ajust to your own taste. I dont eat hot Foods but found 2tbsp of Keens Curry almost untastable. so will Differ on Brand



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  • I accidentally put in a full can of coconut milk...

    Submitted by gingerchef_jess on 7. December 2017 - 23:11.

    I accidentally put in a full can of coconut milk so there was a lot of liquid and it dulled the taste of the mango a bit. But all in all, it wasn't bad.


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  • I found this very watery &

    Submitted by jodilise on 25. August 2014 - 21:57.

    I found this very watery & pretty tasteless i won't be making it again - sorry


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