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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
  • 9

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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