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1 Indian Mango Chicken Curry

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Indian Mango Chicken Curry

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Ingredients

Authentic Indian Mango Chicken Curry

Paste

  • 250 grams brown onions, peeled & quartered
  • 2 cloves garlic, peeled
  • 1 --- long red chilli, seeded or deseeded, depending on your spice preference
  • 2 teaspoons fennel seeds
  • 60 grams natural yoghurt

Curry

  • 2 cloves garlic, peeled
  • 180 grams mango flesh
  • 500 grams boneless skinless chicken thigh, diced, small to medium sized pieces
  • 150 grams brown onions, peeled & quartered
  • 40 grams olive oil
  • 6 pods cardamom pod
  • 2 sticks cinnamon quill
  • 1 teaspoon Ground Coriander
  • 1 teaspoon garam masala
  • 1/4 teaspoon salt
  • 60 grams tomato puree
  • 130 grams coconut cream
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  • 6
    2h 55min
    Preparation 2h 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Chop Vegetables for Curry
  1. Add garlic cloves to mixer bowl, chop for 4 sec/speed 6/MC on.
  2. Transfer chopped garlic into tiny dish or bowl. Cover with cling film & refrigerate.
  3. Add mango to mixer bowl & chop 5 seconds/speed 9, MC on. Pour pureed mango into a small bowl (a separate bowl to the garlic). Cover with cling film & refrigerate.
    4. Paste
  4. Add the all paste ingredients, except the yogurt, into the mixer bowl (don't use the same 2 cloves of garlic already chopped, use 2 new cloves).
  5. Chop 5 sec/speed 9/MC on. Scrape down sides of bowl & anything on underside of the lid.
  6. Chop again for 5 sec/speed 9/MC on. Scrape down sides of bowl & anything on underside of the lid.
  7. Remove roughly half of the paste from the mixer bowl into a separate small bowl.
  8. Add the yoghurt to the remaining half of the paste left in the mixer bowl & mix 5 sec/speed 5/MC on. Scrape down sides of bowl & anything on underside of the lid.
  9. Add chicken & mix for 10 sec/speed 2 Counter-clockwise operation, MC on.
  10. Empty contents of mixer bowl into a separate bowl. Cover with cling film & place in fridge to marinate for 2 hours.
  11. Clean mixer bowl. (If you have a TM6, don't forget you can use your Pre Clean mode to do this. Since the bowl has had raw chicken in it, I set mine to the "browning" setting for this step).
  12. When the chicken has been marinating for 1 hour, 45 mins, begin making the curry. While waiting for the chicken to marinate, you can measure out your spices (cardamom pods & cinnamon sticks together & then coriander, garam masala & salt together), if you want to save time.
    13. Curry
  13. Add onion (only the 150g this time) to mixer bowl & chop 5 sec/speed 9/MC on. Scrape down sides of bowl & anything on underside of the lid.
  14. Chop again for 5 sec/speed 9/MC on. Scrape down sides of bowl & anything on underside of the lid.
  15. Scrape as much chopped onion from the mixer bowl as possible & set aside in a small bowl.
  16. Add oil, cardamom pods & cinnamon sticks to mixer bowl. Saute for 2 mins/Varoma/slowest speed Counter-clockwise operation, MC off.
  17. Add the other half of the curry paste from the small bowl in the fridge & cook 5 mins/110°C/slowest speed Counter-clockwise operation, simmering basket or splatter guard in place of MC.
  18. Add coriander, garam masala, salt (try not to tip onto the top of the blades), chopped onion from previously & chopped garlic from the fridge. Saute 5 mins/100°C/slowest speed Counter-clockwise operation, simmering basket or splatter guard in place of MC.
  19. Add tomato puree & coconut cream. Cook 3 mins/100°C/slowest speed Counter-clockwise operation, simmering basket or splatter guard in place of MC.
  20. Add marinated chicken & mango. Cook 10 mins/100°C/slowest speed Counter-clockwise operation, MC on.
  21. Remove cardamom pods (if you can find them!) & cinnamon sticks before serving. Serve with rice &/or Naan bread.
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Tip

I converted this recipe to a Thermomix version, after seeing it on the Meat & Travel website, so it is not my creation. Link to original recipe is here:

https://www.meatandtravel.com/authentic-indian-mango-chicken-curry/?fbclid=IwAR2YwfzCLPFUZMM0C_9AQZ6PM-lYTsQsw0OHqK_FfqYlu-PqFPrTX7Jv0Zg)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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