Mango chicken curry

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Mango chicken curry

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Ingredients

4 portion(s)

Mango chicken curry

500 grams chicken, Diced, boneless
150 gram onion, Peeled, quartered
2 cloves garlic
1 teaspoon Chilli Paste
1 teaspoons fennel seeds
75 grams natural yoghurt
2 tablespoons oil
1/2 teaspoon ground cinnamon
1 teaspoon Ground Coriander
1 teaspoon garam masala
70 grams tomato paste
125 grams coconut cream
250 grams mango

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6

35min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
9
Dinner

Recipe's preparation

Chicken

Place large bowl on the mixing bowl lid and weigh in chicken. Set aside.

Paste

Place onion, garlic, chilli paste, fennel seed and natural yoghurt in the bowl.
10 secs/speed 5

Marinate the chicken in half of the paste while preparing the sauce

Sauce

Add oil, cinnamon, corander and garam masala to remaining paste.
2 mins/Varoma/speed 1

Add tomato paste, coconut cream and mango.
20 secs/ speed 6

Prolong or shorten as necessary for desired texture.

Add marinated chicken and cook

20 mins/100/ reverse speed 1

Serve hot with rice/naan

Accessories you need

Spatula TM5/TM6
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Tip

You can use fresh, tinned or thawed frozen mango.

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.