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Mango Chicken Curry (Gluten-free, Paleo, Whole30)

Yum

We were introduced this dish when we visited our an Indian restaurant during one of our visit back to Wisconsin. The husband knows that this lady here cannot go without spices for too long so I’ll start to get sad and grumpy. So he lovingly hunted down an Indian restaurant for me to refuel. He calls it survival. This is my life equation -> Spices + Coffee = Happiness.

We’d usually go for our usual butter chicken and request the kitchen to tone down the heat so my girls can enjoy too. However, my niece joined us for one of the visits and we asked our waiter to recommend something even milder. He recommended Mango Chicken.

View my Instagram Story highlight of this recipe.

That first bite into the tender piece of chicken started a raving party in my mouth. Creamy, sweet, slightly spicy, aromatic, with a slight tinge of tang. It won me over on so many levels that it has replaced the spot where butter chicken used to sit on the table. This recipe produced a result that is very close to the one we had. This recipe makes me a very happy person.

Mango Chicken

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Author: Sharon Lam

Ingredients

  • 3 pcs boneless, skinless chicken thighs
  • 1 pcs mango seeded and pureed
  • 1 small red onion finely diced
  • 2 cloves garlic grated
  • 1 tsp ginger grated
  • 1 tsp tomato paste
  • 1/2 cup coconut cream
  • 1/4 cup water
  • salt to taste
  • 2 tbsp ghee or butter
  • Coriander leaves to garnich

Spice marinade

  • 1 tsp paprika powder
  • 1/2 tsp chilli powder or to taste
  • 2 tsp coriander powder
  • 2 tsp garam marsala
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/4 cup plain yogurt or coconut yogurt

Dried spices

  • 1 tsp fennel seeds
  • 6 pods cardamon
  • 1 stick cinnamon
  • 1 bay leaf

Instructions

  • Mix all the ingredients for Spice Marinade together and divide mixture into 2
  • Pour 1/2 of the mixture over chicken and leave to marinate for 15 minutes or longer
  • Melt ghee over medium heat and fry dry spices until fragrant
  • Then add the other half of the spice marinate, tomato paste and onion
  • Stir-fry until soft then add water, garlic, and ginger to cook for another 30 seconds
  • Add coconut cream and bring to boil
  • Then add marinated chicken and mango puree
  • Allow to simmer until chicken is fully cooked
  • Garnish with coriander leaves

Notes

You can use premix curry powder in place of the spice powders. about 2-3 tbsps. Use coconut yogurt for a paleo/whole 30 option.

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