Chicken curry with mango and basmati rice

Chicken curry with mango and basmati rice: a creamy curry with chicken breast, coconut milk, pepper and fresh mango – fruity, mild and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 520 kcal per serving
• Protein: 32 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 300 g chicken breast
• 120 g basmati rice
• 1 mango
• 200 ml coconut milk
• 1 tbsp olive oil
• 1 clove of garlic
• 1 pepper
• 1 tsp curry powder
• 1 tsp curry paste (without added sugar or seed oils)
• 1 pinch of chilli flakes

Method

You’ll need: frying pan · stick blender · chopping board · knife · sieve · wooden spoon

1. Rinse the basmati rice in a sieve and cook it in lightly salted water for 15–20 min.
2. Pat the chicken breast dry and cut it into cubes. Chop the pepper into small pieces, peel the mango and cut the flesh away from the stone; dice some of it and finely purée the rest.
3. Heat the olive oil in a deep frying pan and brown the chicken all over. Add the garlic, curry powder and curry paste briefly and toast them.
4. Add the pepper to the pan and cook briefly. Stir in the coconut milk and mango purée and simmer everything gently until the chicken is cooked through and the sauce is slightly thickened.
5. Fold in the diced mango and season the curry to taste with salt and chilli flakes.
6. Divide the basmati rice between plates, spoon the chicken curry over it and serve straight away.

Good to know

This curry is warm and creamy and has just the right fruity note. The mango makes the sauce soft and rounded without making it feel heavy.

Swaps

Chicken breast → turkey breast (similar protein content). Basmati rice → brown rice (also provides fibre and minerals). Coconut milk → Greek yoghurt stirred in at the end (more protein; contains milk). Mango → pineapple (also provides vitamin C and a fruity acidity).

Allergens

The recipe is naturally gluten-free, but depending on the curry paste it can contain traces of mustard or other allergens. For children, reduce the chilli; in pregnancy, cook the chicken right through and use pasteurised coconut milk and carefully handled ingredients.

Dairy-free recipes