Mango Vanilla Curry with Chicken

Marion Wilting

By
@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.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
5 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1In a large pan, combine coconut milk, spices and seeds of the vanilla bean plus the vanilla bean, and heat over medium high heat.
2Cut 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.
3Add the thawed vegetables, mango chutney and salt to taste, let simmer for another three minutes, then add cubed mango.
4Bring to a boil, stir thoroughly, remove vanilla bean and serve immediately.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian
Dietary Needs: Gluten-Free, Dairy Free
Hashtag: #Vanilla