Creamy chicken & mango curry

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime...

  • Yield: Serves 6 - 8
  • Cooking time: 1 Hour
  • Rating: 4/5
  • Publisher:


  • 12 boneless, skinless chicken thigh
  • 2 tsp turmeric Turmeric term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
  • 2 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
  • 2 onion Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , 1 chopped, 1 quartered
  • 2 large ripe mango
  • 6 tbsp good-quality Korma paste
  • 100g ginger Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It… , roughly chopped
  • 2 tsp ground cumin
  • 1 tbsp black onion seed (kalonji or nigella)
  • 400g can light coconut milk
  • 600ml chicken stock
  • few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

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