Mango curry

Guy Sebastian shares his mum’s recipe for one of his childhood favourite dishes. Lifted with warming spices, this fruity dish is sure to be a new weeknight staple.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp (60 ml) vegetable oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 1 brown onion, finely chopped
• Salt
• ½ cup (125 ml) water
• 1 cup mango purée (fresh mango blitzed to a purée)
• 1 tsp garam masala
• 2 tbsp (40 ml) thin cream
• 5-6 mint leaves, roughly chopped
• Steamed rice, to serve (see Note)
• Roughly chopped coriander, toasted coconut flakes, to serve

For the chicken marinade

• 500 g skin-on chicken thigh fillets, cut into 2 cm chunks
• 1 tsp ginger garlic paste
• ½ cup plain yoghurt
• ½ tsp chilli powder
• 1 tbsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground turmeric

Marinating time: 30 minutes

Instructions

1. In a large bowl, combine the chicken and remaining marinade ingredients. Mix well to combine, then refrigerate for 30 minutes.
2. Heat the oil in a large, heavy-based pan over medium heat. Add the cinnamon stick, cardamom and cloves and cook, stirring occasionally, until fragrant. Add the onion and cook, stirring until golden-brown.
3. Add the chicken and marinade to the pan and fry for 4 - 5 minutes. Sprinkle with a generous pinch of salt, then add ½ cup water. Cover and simmer for a further 5 minutes.
4. Stir through the mango purée, garam masala and cream. Simmer for a further 2 minutes, then stir through the mint leaves. Remove the mango curry from the heat.
5. Serve the curry with rice and sprinkle with coriander and toasted coconut flakes.

Note

This recipe also pairs beautifully with your favourite coconut rice!

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.