No one can resist a fragrant chicken curry, especially one that is light, easy to prepare and on the table in less than 40 minutes! This mild, creamy curry is ideal for those who don’t like it hot. Silky coconut milk blends well with the sweet-sour green mango and adds a wealth of flavour.
4 boneless chicken breasts,
skinned and cut into small pieces
3 cloves garlic, crushed
Salt to taste
2 green mangoes, peeled, pitted
and coarsely chopped
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1 cup coconut milk
Pinch of sugar
Generously season the chicken with garlic and salt and let it rest for 15 to 20 minutes.
Combine the mangoes with 1 cup water in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the mangoes are soft. Transfer the mangoes to a blender and puree to a fine paste, adding a little more water if required.
Heat the oil in a heavy-bottomed pan on medium-high heat. Add the cumin seeds and cook until the seeds become dark and fragrant, about 1 minute.
Add the chicken and sear until the edges begin to brown, about 3 to 4 minutes on each side. Add the mango puree, coconut milk and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is cooked through and the curry acquires the desired consistency, about 10 to 12 minutes. Add a little water if required.
Serve hot with rice or flatbread.