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Mango Chicken Curry



0 portion(s)

Chicken Marinade

  • 6 Chicken thigh fillets, cubed
  • 4 tbsp tandoori paste (see my other recipes)
  • 4 tbsp yoghurt
  • 2 cloves garlic
  • 1 red chilli fresh, deseeded
  • 1 tbsp coconut oil

Mango Sauce

  • 300 g fresh mango flesh, (approx 2 large Kensington Pride)
  • 1 can coconut cream, 270 ml
  • 1.5 tbsp Stock Concentrate

The rest

  • 800 g vegetables of choice to steam, broccoli, carrot, zucchini, etc
  • 350 g basmati
  • 50 g quinoa
  • fresh coriander, to garnish

Recipe's preparation

    About an hour before
  1. Mix tandoori paste & yoghurt in a bowl, add chicken and mix well. 

  2. Cover and refrigerate for an hour. If you're in a hurry, just marinade while you prep the mango sauce.

  3. Mango sauce
  4. 3. Put all ingredients in Closed lid and mix at speed 7 for 10-20 secs or untl smooth. Set aside.

  5. Cook the chicken
  6. Chop garlic & chilli for 5 secs on speed 7. Scrape down bowl.

  7. Add coconut oil and saute for 3 mins/Varoma/speed 1.

  8. Add marinated chicken plus marinade, cook at 100 degrees for 15 minutes/Counter-clockwise operation/Gentle stir setting

  9. Then add mango puree and cook at 100 degrees for a further 10 minutes/Counter-clockwise operation/Gentle stir setting

  10. The rest...
  11. Meanwhile, prep the vegetables and distribute evenly between Varoma tray & dish

  12. Rinse rice & quina and place in simmering basket.

  13. When chicken is cooked, rinse Thermoserver with hot water and put the chicken sauce in. Set aside.

  14. Rinse TM bowl, addd 900 ml of hot water.

  15. Place simmering basket in Closed lid, place Varoma on top. Cook for 20 mins/Varoma/speed 2.

  16. Serve!
  17. Garnish with fresh coriander.


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Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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