Curry de Poulet à la Mangue
A delightful Mauritian chicken curry infused with the sweetness of ripe mangoes, balanced with aromatic spices. This dish offers a unique tropical twist on traditional curry.
🧂 Ingredients
- 600 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 medium Ripe mangoes(peeled, pitted, and diced)
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(chopped)
- 400 ml Coconut milk(full-fat)
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds(ground)
- 0.5 tsp Chili powder(or to taste)
- 2 tbsp Vegetable oil
- 0.25 cup Fresh coriander(chopped, for garnish)
- Salt(to taste)
- 1 tsp Sugar(optional, to balance sweetness)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds and sauté until fragrant, about 30 seconds.
- 2
Add chopped onion and cook until softened and lightly golden, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add curry powder, turmeric powder, ground coriander, and chili powder. Stir well and cook for 1-2 minutes until spices are fragrant.
- 5
Add the chicken pieces and brown them on all sides. Then, add the chopped tomatoes and cook until they start to break down, about 5 minutes.
- 6
Pour in the coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- 7
Gently stir in the diced mangoes and cook for another 5-10 minutes, allowing the mangoes to soften slightly and release their flavor into the curry. Add sugar if using.
- 8
Season with salt to taste. If the curry is too thick, add a little water or more coconut milk. If too thin, simmer uncovered for a few more minutes.
- 9
Garnish with fresh chopped coriander before serving.
💡 Pro Tips
- ✓Use firm but ripe mangoes to prevent them from disintegrating completely.
- ✓Adjust chili powder according to your spice preference.
- ✓This curry tastes even better the next day as the flavors meld together.
🔄 Variations
- Add a tablespoon of tamarind paste for a tangy flavor.
- Include a few curry leaves during the tempering of cumin seeds for an extra layer of aroma.
- Serve with white rice, roti, or naan.