Mango Chicken Curry

It is a great time to make a mild creamy curry with mango. The vibrant yellow color of this curry, with the tanginess of the fruit, makes this curry a delectable dish. You can make this dish within thirty minutes and serve it with plain basmati rice.



1/2 cup water
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika

2 Tablespoons ghee OR unsalted butter

1 bottle Rupen's Creamy Almond Coconut Curry Sauce (KORMA)


1 lb boneless skinless chicken breasts, chopped in 2-inch cubes

1 mango, peeled and diced

1/4 cup slivered almonds

1/2 cup cilantro, for garnish



In a three qt Dutch oven over medium heat, melt ghee.

Add Korma sauce and bring it to a boil.

Meanwhile, you could mix the 'Paste' ingredients and add them to the Korma sauce.

Reduce heat to low.

Add chicken and mango, and cook uncovered for thirty minutes. Stir once every few minutes.

Turn off the heat and add almonds and cilantro, and serve with plain white basmati rice.

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