Pinoy Chicken Mango Curry Recipe

Chicken Mango Curry is a common dish found in India and several Asian countries. This dish is made out of coconut milk, chicken, mangoes and curry spices usually served with rice or bread like naan. A really good balance of flavors in one dish where the sweetness of mangoes and creaminess of coconut milk mellows down the spices

This Pinoy Chicken Mango Curry Recipe is the Filipino version of Chicken Curry. This has a nice rich flavor and aroma that you will surely love just like any other chicken curry dishes. And another Filipino Recipe that has a resemblance with Chicken Curry is “Ginataang Manok” (chicken cooked in coconut milk). The only noticeable difference between the two is that Ginataang Manok does not use any strong spices.

Try this Chicken Curry Recipe and let me know what you think!

Filipino Chicken Curry Recipe

Cuisine	Filipino
Prep time	10 mins
Cook time	1 hour and 15 mins
Total time	1 hour and 25 mins
Serving Size	5-6

Ingredients

• 1 Onion
• 2 Cloves Garlic
• 2 tsp Fresh minced Ginger
• 1/2 tsp Ground Cumin
• 2 Mangoes - diced
• 2 tsp White Vinegar
• 300ml Coconut Cream
• 1 kg Chicken Thighs
• 2 tsp Keens Curry Powder

Instructions

1. Heat oil in a large sauté pan over medium heat.
2. Add onions and bell pepper cook, stirring occasionally for 5 minutes until it became soft.
3. Put the garlic and ginger and cook for another minute.
4. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
5. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
6. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
7. Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.