Here’s yet another throwback to Simple by Diana Henry. We’ve been making a STACK of the recipes from Made in India over the last couple months (and yet I’ve still only posted about the book once!), but I just had to try this Mango Chicken Curry recipe from Simple because it’s one of my favorite Indian curries.
It was super easy to throw together as all the recipes from this book have been. You cook some chicken thighs in butter and oil then set them aside while you make the sauce – by cooking onions and garlic, adding chopped tomatoes, curry paste, ginger and stock then boiling to reduce the sauce by half. Then you add coconut cream, brown sugar and return the chicken to the pan for another 15 minutes. You add the mango at the last minute so it doesn’t overcook and then finish it with some cream and some lemon or lime juice. We served it with basmati rice and naan and topped it with some fresh coriander.
Sadly, I was disappointed with the end result. The mango flavour was just too muted. It was a really nice curry, but it wasn’t really what I wanted. I’m tempted to try it again since we still have a stack of the Patak’s vindaloo curry paste we bought especially for this recipe and adding extra mango or maybe even some mango nectar in addition to the stock. I’m determined to perfect this favourite meal!