Name: One-pot chicken and mango curry with mango-mint salsa
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6-8
Ingredients: 2 white onions, very finely sliced; 7cm piece ginger, cut into fine batons; 6 cloves garlic, finely sliced; 2 sticks cinnamon; ¼ cup canola oil; 8 skinless chicken thighs, cut into large chunks; ½ cup yellow curry paste; 400ml can coconut cream; 2 cups chicken stock; 1 Tbsp fish sauce; 4 kaffir lime leaves, very finely sliced; 3 mangoes, peeled and diced; 1 red onion, very finely diced; 2 Lebanese cucumbers, seeded and finely diced; ¼ bunch mint leaves, finely chopped; Sliced chilli, cooked basmati rice, lime wedges, coriander sprigs and toasted cashews, to serve

One-pot chicken and mango curry with mango-mint salsa

Sweet, spicy, creamy and aromatic, it’s a real winner of a chicken dinner!

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Serves 6-8

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Mangoes of course are a sweet fruit perfect for summer breakfast and treats, but don’t discount the mango savoury dish. We probably all had a mango chicken dish as kids, so tonight Ed’s going to give it a modern update, basing it in an Indonesian or Thai style light curry. A mint-mango salsa is the perfect accompaniment with the sweetness counter-acting the heat of the curry. Ed’s updated mango chicken is the perfect reason to buy that extra mango this summer.

Ingredients

2 white onions, very finely sliced

7cm piece ginger, cut into fine batons

6 cloves garlic, finely sliced

2 sticks cinnamon

¼ cup canola oil

8 skinless chicken thighs, cut into large chunks

½ cup yellow curry paste

400ml can coconut cream

2 cups chicken stock

1 Tbsp fish sauce

4 kaffir lime leaves, very finely sliced

3 mangoes, peeled and diced

1 red onion, very finely diced

2 Lebanese cucumbers, seeded and finely diced

¼ bunch mint leaves, finely chopped

Sliced chilli, cooked basmati rice, lime wedges, coriander sprigs and toasted cashews, to serve

Method

Put onion, ginger, garlic, cinnamon and half of the oil in a large heavy-based saucepan and cook on medium heat for 5 minutes, until softened. Set aside. Add remaining oil to pan, fry chicken thighs for 5 minutes, turning regularly, until well browned.

Return onion mixture to pan, add curry paste, coconut cream, stock, fish sauce and lime leaves. Bring to a simmer and cook for 20 minutes. Fold in half of the mango.

Mix remaining mango with red onion, cucumber and mint in a bowl. Top chicken curry with chilli. Serve in bowls with rice, mango salsa and lime, topped with coriander and cashews.

One-pot chicken and mango curry with mango-mint salsa

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

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