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mango vanilla curry with chicken

(1 rating)
MiaInGermany avatar
Recipe by
Marion Wilting
@MiaInGermany

I once had a store bought vanilla curry mix and made it with mango, and it was so good that I decided to repeat this and keep it. You can use apricot preserves in place of the mango chutney, if you don't have chutney. You can also just use vanilla or vanilla essence in place of the vanilla bean.

(1 rating)
yield 2 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For mango vanilla curry with chicken

  • 2
    chicken breast halves, skinless and boneless
  • 4 c
    mixed vegetables, frozen
  • 1/4 c
    coconut milk, unsweetened
  • 1
    vanilla bean
  • 1/2 tsp
    coriander, ground
  • 1/4 tsp
    ginger, ground
  • 1/4 tsp
    cumin, ground
  • 1/8 tsp
    cinnamon, ground
  • 1/8 tsp
    black pepper, ground
  • 1 pinch
    mace, ground
  • 1 pinch
    allspice, ground
  • 1/4 tsp
    cardamom, ground
  • 1
    mango
  • salt, to taste
  • 1 Tbsp
    mango chutney

How To Make mango vanilla curry with chicken

  • 1
    In a large pan, combine coconut milk, spices and seeds of the vanilla bean plus the vanilla bean, and heat over medium high heat.
  • 2
    Cut chicken into 1 inch cubes and add to hot coconut milk, bring to a slow boil and let simmer until the meat doesn't look raw any longer.
  • 3
    Add the thawed vegetables, mango chutney and salt to taste, let simmer for another three minutes, then add cubed mango.
  • 4
    Bring to a boil, stir thoroughly, remove vanilla bean and serve immediately.
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